Recipes / Bone Broth Recipes / Smoked Paprika Beef Goulash is Slow-Cooker Heaven

Smoked Paprika Beef Goulash is Slow-Cooker Heaven

Name: Smoked Paprika Beef Goulash
Prep time: 20 min
Cook time: 480 min
Total time: 500 min
Ingredients: 2 tablespoons olive oil; 2 medium onions (sliced); 1/4 cup smoked Spanish paprika; 1 teaspoon sea salt; 1 (6-ounce) can tomato paste; 4 teaspoons minced garlic; 1 teaspoon ground cumin; 2 tablespoons cornstarch; 1 1/2 cups Kettle & Fire Beef Bone Broth; 1 bay leaf; 3 pounds beef chuck eye roast (trimmed and cut into 1 1/2-inch pieces); 1 (10-ounce) package frozen sweet peas; 1/2 cup sour cream

Try this comforting, classic European dish: beef goulash made in the slow cooker with bone broth. Minimal prep, wholesome ingredients, gluten-free.

Goulash is a traditional European dish (and the national dish of Hungary) made of meat, veggies, and spices. It’s easy to make this European classic in the comfort of your own home with this simple beef goulash slow-cooker recipe.

What Is Beef Goulash?

Traditionally, goulash was simply known as a seasoned beef dish. However, as it’s evolved, “modern-day” goulash is cooked with tomatoes, tomato paste, and steak cubes. In some cases (usually in America), it’s served over rice, potatoes, or pasta.

If you’re eating Hungarian goulash, it will always be seasoned with smoked paprika. That’s the direction we’re going with this beef goulash slow-cooker recipe.

How to Make Beef Goulash in a Slow Cooker

Step One: Heat olive oil in a non-stick skillet, and over medium-high heat, cook onion, paprika, salt, tomato paste, garlic, and cumin. Stir until onions are soft and lightly browned— approximately 10 minutes.

Step Two: Stir cornstarch into skillet and mix until it’s evenly distributed.

Step Three: Add beef bone broth to skillet and stir until the mixture is thickened. Scrape up any browned bits of onion (about 2-3 minutes for this step).

Step Four: Transfer the mixture from the skillet to a slow cooker. Add the bay leaf and lightly season raw beef with salt and pepper. Add to the slow cooker. Cover and cook on low for 8-10 hours or high for 5-7 hours.

Step Five: Once the cooking time is done, let the cooking liquid settle for a few minutes and remove as much fat as possible from the surface with a big spoon. Discard the fat and remove the bay leaf.

Step Six: Place approximately one cup of the cooking liquid in a small bowl and set aside. Add peas to the slow cooker. Cover and let cook for another five minutes.
Step Seven: Add sour cream to the small bowl of cooking liquid. Mix well until thoroughly combined.

Step Eight: Once peas are tender in the slow cooker, stir the sour cream and cooking liquid back into the slow cooker and combine.

Step Nine: The goulash is ready to serve! Pour over egg noodles, rice, or potatoes.

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Smoked Paprika Beef Goulash

Try this comforting, classic European dish: beef goulash made in the slow cooker with bone broth. Minimal prep, wholesome ingredients, gluten-free.

Course Main Course

Cuisine American

Prep Time 20 minutes

Cook Time 8 hours

Total Time 8 hours 20 minutes

Servings 4

Author Sharon Chen

Ingredients

2 tablespoons olive oil
2 medium onions sliced
1/4 cup smoked Spanish paprika
1 teaspoon sea salt
1 (6-ounce) can tomato paste
4 teaspoons minced garlic
1 teaspoon ground cumin
2 tablespoons cornstarch
1 1/2 cups Kettle & Fire Beef Bone Broth
1 bay leaf
3 pounds beef chuck eye roast trimmed and cut into 1 1/2-inch pieces
1 (10-ounce) package frozen sweet peas
1/2 cup sour cream

Instructions

Heat oil in a nonstick skillet over medium-high heat until simmering. Add onion, paprika, salt, tomato paste, garlic and cumin. Cook, stirring often until the onions are softened and lightly browned (about 8-10 minutes).
Stir in cornstarch. Mix until the cornstarch is evenly distributed.
Stir in beef bone broth and stir until the mixture is thickened, scraping up any browned bits (about 2-3 minutes).
Transfer the mixture into a slow cooker. Add bay leaf. Lightly season beef with salt and pepper and add to the slow cooker. Cover and cook on low for 8-10 hours or on high for 5-7 hours.
Let the cooking liquid settle for a few minutes and remove as much fat as possible from the surface by using a big spoon. Remove the bay leaf, as well.
Reserve 1 cup of the cooking liquid in a small bowl. Add peas and cover the slow cooker for another 5 minutes.
Add sour cream to the small bowl. Mix with cooking liquid until well blended.
Once the peas are tender, stir the sour cream mixture back into the slow cooker. Serve the goulash over egg noodles, rice, or potatoes.

About the Author

Sharon Chen is the founder and creator behind StreetSmart Kitchen, a recipe website that helps busy professionals to prepare healthy meals in less time they ever thought possible. Download her Top 18 One-Dish Meals Cookbook for free here: http://bit.ly/SSK-Free-Cookbook