A meaty dish served with a hearty stew, this crockpot goulash rewards your palate with exciting flavors. Each bite comes with tender meat drenched in a thick and savory soup.
Preparation:
10mins
Cooking:
8hrs
Total:
8hrs10mins
Serves:
6
Ingredients
2lbsbeef chuck roastcubed
1pinchsalt
1pinchblack pepper
1large oniondiced
1tbspgarlicminced
1cupbeef brothor beef bouillon cubes
6oztomato paste(1 can)
1tbspHungarian paprika
1bay leaf
1tbspcornstarch
Instructions
Season beef with salt and black pepper.
In a pan, brown the beef in medium heat.
Transfer the beef to the crockpot once done and add in the onions and garlic.
Combine the beef broth, tomato paste, and paprika in a mixing bowl and stir until well-mixed.
Add mixture into the crockpot and add the bay leaf.
Let the crockpot simmer for at least 8 to 10 hours on Low, stirring occasionally.
30 minutes before serving, discard the bay leaves and turn the heat on High. Then, cover and cook for another 30 minutes.
To thicken the mixture, mix the cornstarch with water and add it to the stew.
Once done, serve the dish over a bowl of rice or noodles. Enjoy!
Recipe Notes
You can place your goulash in air-tight bags or freezer-proof containers and keep them in the freezer for up to 3 months.
To reheat your goulash, you have to let it thaw overnight in the fridge. Use a saucepan and reheat your goulash at medium heat.
You can use this method for a make-ahead goulash where it can also last up to 3 days in the fridge. Just remember to reheat before consuming.