Smoked Paprika Goulash for the Slow Cooker


This is a very rich and flavorful beef dish with a thick, red, smoky tasting sauce. Great for making a day ahead and reheating. Instead of noodles, you can serve over rice or potatoes.

8 servings


  • 1 tablespoon vegetable oil

  • 3 onions, sliced

  • 3 cloves garlic, chopped

  • ¼ cup smoked Spanish paprika

  • 2 teaspoons kosher salt

  • 1 teaspoon coarsely ground black pepper

  • 3 pounds lean beef stew meat, cut into 1-inch cubes

  • 3 tablespoons vegetable oil, divided

  • 1 ½ cups water

  • 1 (6 ounce) can tomato paste

  • 1 (10 ounce) package egg noodles

  • ½ cup sour cream (Optional)

  • 8 sprigs fresh parsley (Optional)


  1. Heat 1 tablespoon oil in a large skillet over medium-high heat. Cook and stir onions until they soften and begin to brown at the edges, 8 to 10 minutes. Add the garlic and cook for one minute. Transfer mixture to a slow cooker. Cover and set cooker to Low.

  2. Mix together paprika, salt, and pepper in a large bowl. Toss the meat cubes in the paprika mixture until evenly coated.

  3. Heat one tablespoon of the oil in the skillet over medium-high heat. Put a third of the beef cubes into the skillet and cook until nicely browned on all sides. Transfer to the slow cooker. Pour 2 tablespoons of water into the skillet and scrape the browned bits from the pan; pour liquid into the slow cooker. This prevents the paprika from burning when you brown the next batches of beef. Add another tablespoon of oil to the skillet and cook the next batch the same way; repeat for the third batch.

  4. Stir the tomato paste and the rest of the water into the slow cooker; cover. Cook on High for 4 to 5 hours (or on Low for 6 to 9 hours).

  5. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in the egg noodles, and cook uncovered, stirring occasionally, until the noodles have cooked through, but are still firm to the bite, about 5 minutes. Drain.

  6. Serve goulash over noodles with a dollop of sour cream and a sprig of parsley.

Cook's Note

To prepare a day in advance, transfer the goulash to a pot after cooking in the slow cooker and refrigerate overnight. Reheat on the stovetop over medium-low heat until goulash comes to a low simmer, 15 to 20 minutes.

Nutrition Facts (per serving)

643 Calories
28g Fat
38g Carbs
59g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 643
% Daily Value *
Total Fat 28g 36%
Saturated Fat 10g 48%
Cholesterol 182mg 61%
Sodium 795mg 35%
Total Carbohydrate 38g 14%
Dietary Fiber 5g 16%
Total Sugars 5g
Protein 59g
Vitamin C 48mg 240%
Calcium 109mg 8%
Iron 10mg 55%
Potassium 1231mg 26%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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