Hairy Bikers Slow Cooker Goulash Recipe

This Hairy Bikers Slow Cooker Goulash Recipe is a comforting and hearty recipe, which is made with tender braising beef and mild paprika. It’s the ultimate comfort food recipe, ready in about 9 hours and 20 minutes.

Hairy Bikers Slow Cooker Goulash Recipe Ingredients

• 3 tbsp olive oil
• 1kg/2lb 4oz braising or stewing beef, cut into chunks
• 2 tbsp plain flour
• 1½ tbsp mild paprika (not smoked)
• 2 onions, chopped
• 2 garlic cloves, crushed
• 3 peppers, any colour, cut into bite-sized chunks
• 400g tin chopped tomatoes
• 2 tbsp tomato purée
• 1 tsp caraway seeds (optional)
• 1 beef stock cube, crumbled
• 1 tsp caster or granulated sugar
• salt and freshly ground black pepper
• ½ small bunch curly or flatleaf parsley, chopped, to garnish
• 8 tbsp soured cream, to serve

How To Make Hairy Bikers Slow Cooker Goulash

1. Brown the Beef: Heat 2 tablespoons of oil in a large frying pan over medium heat. Fry the beef in batches until browned on all sides, then remove to a bowl.
2. Create the Base: Pour 200ml of water into the hot pan, scraping the bottom to lift any browned bits. Pour this liquid into a jug. Return the beef to the pan with the remaining oil, then stir in the flour and paprika and cook for 2 minutes.
3. Combine in Slow Cooker: Place the beef mixture, chopped onions, crushed garlic, and chopped peppers into the slow cooker pot.
4. Mix the Sauce: In a separate bowl, stir together the chopped tomatoes, tomato purée, caraway seeds (if using), crumbled stock cube, and sugar. Add 450ml of water to the reserved beef stock jug.
5. Slow Cook: Pour the tomato mixture and the beef stock over the ingredients in the slow cooker. Stir well, cover, and cook on LOW for 7–9 hours until the beef is tender.
6. Finish and Serve: Season the goulash with salt and pepper and stir in half of the chopped parsley. Serve hot, with a swirl of soured cream and a garnish of the remaining parsley.

Recipe Tips

• What is the best beef for goulash? Braising or stewing steak is ideal. These tougher cuts have connective tissue that breaks down during the long, slow cooking process, resulting in incredibly tender meat.
• Do I have to brown the beef first? While you can skip this step to save time, browning the meat creates a deep, rich flavor (known as the Maillard reaction) that is essential for a truly great goulash.
• Can I cook this on high? Yes, you can cook the goulash on the HIGH setting for 4-5 hours. However, cooking it low and slow will yield a more tender result.
• How do I get a thick sauce? The flour will help thicken the sauce. If it’s still too thin at the end, remove the lid and cook on HIGH for the last 30 minutes to allow it to reduce.

What To Serve With Goulash

This rich stew is traditionally served with carbohydrates that can soak up the delicious sauce. Good pairings include:

• Freshly cooked tagliatelle or egg noodles
• Fluffy white rice
• Crispy jacket potatoes
• A side of steamed green vegetables

How To Store Goulash

• Refrigerate: Allow the goulash to cool completely, then store it in an airtight container in the fridge for up to 3 days. The flavors will deepen overnight.
• Freeze: Goulash freezes beautifully. Cool completely, then transfer to freezer-safe containers or bags. It will keep for up to 3 months. Thaw in the refrigerator before reheating. Note that the soured cream should not be frozen with the stew; add it upon serving.

Goulash Nutrition Facts

• Calories: 563 kcal
• Protein: 57g
• Carbohydrates: 24g
• Fat: 25g
• Fiber: 6g
• Salt: 1.1g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Hairy Bikers Slow Cooker Goulash Recipe

Author: Alex Saidani Cooking Method:Slow Cooker Cuisine:Hungarian Courses:Dinner

Difficulty:BeginnerPrep time: 20 minutesCook time:9 hours Rest time: minutesTotal time:9 hours 20 minutesCooking Temp:100 CServings:6 servingsEstimated Cost:25 $Calories:563 kcal Best Season:Available

Description

A rich and tender beef goulash, slow-cooked to perfection with peppers and paprika for a deeply comforting meal.

Ingredients

• 3 tbsp olive oil
• 1kg/2lb 4oz braising beef, cut into chunks
• 2 tbsp plain flour
• 1½ tbsp mild paprika
• 2 onions, chopped
• 2 garlic cloves, crushed
• 3 peppers, any colour, chopped
• 400g tin chopped tomatoes
• 2 tbsp tomato purée
• 1 tsp caraway seeds (optional)
• 1 beef stock cube, crumbled
• 1 tsp sugar
• Salt and pepper
• ½ small bunch parsley, chopped
• 8 tbsp soured cream, to serve

Instructions

1. Brown the beef in batches in a hot pan, then remove.
2. Deglaze the pan with water. Stir flour and paprika into the beef.
3. Place beef, onions, garlic, and peppers in the slow cooker.
4. Mix tomatoes, purée, seeds, stock cube, sugar, and stock water.
5. Pour sauce over beef, stir, and cook on LOW for 7–9 hours.
6. Season, then stir in half the parsley.
7. Serve with a swirl of soured cream and the remaining parsley.

Notes

• Do not skip browning the beef; this step is crucial for developing a deep, rich flavor.
• Use a good quality braising or stewing steak for the most tender results.
• The goulash can be cooked on HIGH for 4-5 hours if you are short on time.
• For a thicker sauce, cook uncovered on HIGH for the final 30 minutes.