Crock-Pot Hungarian Beef Goulash

“I had been searching for a good goulash recipe for quite some time, and finally made my own from bits of several others. No potatoes in this one (my crock-pot usually doesn't get them tender enough). It will need salt at the end or at the table - I cook with very little salt and add it at the end because many of my friends need low-sodium food. My SO has been telling people 'It was GOOD goulash' for days since I made it. Enjoy!”
8hrs 30mins

Ingredients Nutrition


  1. Blot meat cubes dry and dredge with flour mixed with salt and pepper.
  2. Heat oil in large skillet; brown meat cubes. Drain off excess fat. Brown meat in batches if necessary.
  3. Place meat in crock-pot. Sprinkle meat with paprika and cayenne, stirring and turning cubes to season evenly.
  4. Add onions and garlic to crock-pot.
  5. Combine tomato puree, Worcestershire sauce, mushrooms, brown sugar, dry mustard, lemon juice and beef stock. Blend. Pour over meat.
  6. Cover and cook on low for 6 to 8 hours.
  7. Knead butter with flour to make a paste. Add to crockpot and stir well. Cook on high 15 minutes or until thickened.
  8. Add salt at end of cooking, or salt to taste at table.

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