Slow Cooker Goulash

Prep Time: 20 mins Cook Time: 3 hrs Source:

Ingredients

1 large onion sliced, slices separated into rings (8 oz)

2 lb. beef chuck roast fat trimmed, cut into 1.5-inch pieces

1 tablespoon fresh garlic minced

2 teaspoons Diamond Crystal kosher salt or 1 teaspoon of any other salt

¼ teaspoon black pepper

2 tablespoons paprika

⅛ teaspoon cayenne pepper

1 cup beef broth

¼ cup tomato paste

2 tablespoons cornstarch

Directions

Add the ingredients to your slow cooker pan. Simply add everything except for the cornstarch to your slow cooker, then gently mix.

Slow cook. Cover and cook on high for 3 hours or on low for 7 hours.

Thicken the liquids. Whisk some cornstarch with cold water until smooth. Stir the slurry into the beef mixture. Cover and cook on high for 30 more minutes, until the cooking liquids thicken.

Expert Tips

The paprika used in this recipe is sweet paprika, not spicy or smoky. It adds warmth and depth of flavor to the dish.

Since we're using a significant amount of paprika in this recipe, it's important to make sure it's very fresh. Check the date on the jar, and buy a new one if yours has been open for many months.

Add the onion, beef, garlic, salt, pepper, paprika, cayenne, broth, and tomato paste to your slow cooker pan.

Gently mix everything together.

Cover, and cook on HIGH for 3 hours. You can also cook on LOW for 7 hours.

When done, whisk the cornstarch with water until smooth. Stir the slurry into the beef mixture. If you cooked the goulash on high, the stew should thicken immediately. If you cooked it on low, or if it doesn't thicken right away, set the slow cooker to high, cover, and cook for 15-30 more minutes, until the stew thickens.

Nutrition

Calories: 245kcal | Carbohydrates: 9g | Protein: 35g | Fat: 7g | Saturated Fat: 2g | Sodium: 668mg | Fiber: 2g | Sugar: 3g