Slow Cooker Hungarian Goulash
6 hrs 25 min8 servings
A slow-cooked beef stew with tender chuck roast, root vegetables, and mushrooms in a rich, paprika-spiced broth.
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| prepPreheat slow cooker if needed | |||
| 1.4 kg beef chuck roast, cut into 1-inch cubes | Season & sear beef until browned | Cook on high 4–6 hrs until beef is tender | Ladle into bowls & garnish with parsley |
| 10 ml vegetable oil | |||
| 5 medium carrots, peeled and sliced into 1/2-inch diagonals | Add vegetables & garlic to slow cooker | ||
| 4 medium gold potatoes, peeled and cut into 3/4-inch cubes | |||
| 450 g whole fresh mushrooms, quartered | |||
| 1 large yellow onion, chopped | |||
| 3 large cloves garlic, minced | |||
| 960 ml low-sodium beef broth | Whisk broth mixture & add to slow cooker | ||
| 45 g tomato paste | |||
| 30 ml Worcestershire sauce | |||
| 30 g Hungarian sweet paprika | |||
| 55 g lightly packed brown sugar | |||
| 5 g dry ground mustard | |||
| Fresh chopped parsley for garnish (optional) | |||
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