Slow cooker beef goulash

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Prep time:

Cook time:

Serves: 6

By feetheart



  • 2 tbsp tomato puree

  • 1 tbsp vegetable oil

  • 2 red pepper sliced

  • 0.25-0.5 pints stock

  • 2 tbsp paprika (I use 1 tbsp ordinary/1 tbsp smoked paprika)

  • 1/4 pints sour cream

  • 2 onions thinly sliced

  • 1lb stewing steak

  • 60g plain flour

  • 2 tbsp Worcestershire sauce

  • 230g mushrooms quartered

  • 2 tsp Dijon mustard


  1. Combine flour, salt and pepper and use to coat meat.
  2. Fry beef in batches until browned on all sides, transfer to slow cooker.
  3. Fry onions, add to slow cooker.
  4. Add peppers to slow cooker.
  5. Mix stock, Worcestershire sauce, tomato puree, paprika and mustard and add to slow cooker.
  6. Cook 6-10 hrs depending on cooker.
  7. Stir in sour cream and serve with noodles.

Additional Information

  • pepper

  • mushroom

  • beef

  • Can Freeze

  • Make Ahead

  • Slow cooker

  • Meat

  • Main Course

  • Nut Free

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Your comments

  • TeamEdward 15/01/12 11:39

    I have never cooked goulash before. Didn't know what to do with the mushrooms! I fried them lightly after the onions and then added them to the slowcooker. Is that correct? Didn't have any red peppers, so left them out. Also realised I didn't have any tomato puree, so substituted with sundried tomato pesto mixed with ketchup! Also, the serving suggestion is noodles. Is that like chinese style noodles, or the American term noodles meaning spaghetti? Or another completely different type of noodle?!