Recipes.

Hungarian Goulash

By Sarah Wilson


I Quit Sugar - Slow Cooker Hungarian Goulash recipe
  • 6 servings
  • Prep - 15 mins
    Cooking - 8 hours
  • Total - 8 hours 15 mins
I Quit Sugar - Slow Cooker Hungarian Goulash recipe

This hearty recipe comes from Sarah Wilson in the IQS Slow Cooker Cookbook.

Sarah says: "This meal has very specific memories for me. Mum used to make it in a big cast-iron pot whenever we went camping. It was the meal we always ate the first night at the camp ground and it travelled there with us between mum's feet in the front seat of the car. Traditionally it's made with potatoes. I prefer substituting carrots, but feel free to do a combination of both."  

Servings: 6
Preparation: 15 mins
Cooking: 8 hours

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Ingredients

  • 1 kg beef stewing meat (bladebone, chuck roast or any kind of stewing beef), cut into 2cm cubes.
  • 4 carrots, cut into 2cm chunkcs (or you can use 4 red potatoes).
  • 2 medium green capsicums/peppers, deseeded and cut into 2cm chunks.
  • 2 onions, thinly sliced.
  • 2 cloves garlic, crushed.
  • 3 tomatoes, peeled and quartered (approx. 1/2 can diced tomatoes).
  • 1 1/2 tablespoon tomato paste.
  • 2 tablespoons sweet paprika.
  • 2 bay leaves.
  • 1 teaspoon caraway seeds.
  • 1/2 teaspoon freshly ground black pepper.
  • 1/2 teaspoon sea salt.
  • 1/2 teaspoon granulated stevia, optional.
  • 1 cup beef stock.

Directions

1. Place beef in base of slow cooker insert. Cover with carrots, capsicum, onion, garlic, tomatoes, tomato paste, spices and pepper, salt and stevia. Pour over the stock and stir to combine. Cover and cook for 8 hours on low or 4 hours on high.


Note

Love this recipe? Try out Sarah's Chinese Slow Cooked Beef Cheeks for something similar.

I Quit Sugar - Sarah's Slow Cooked Hungarian Goulash Recipe

This hearty recipe comes from Sarah Wilson in the IQS Slow Cooker Cookbook.

Sarah says: "This meal has very specific memories for me. Mum used to make it in a big cast-iron pot whenever we went camping. It was the meal we always ate the first night at the camp ground and it travelled there with us between mum's feet in the front seat of the car. Traditionally it's made with potatoes. I prefer substituting carrots, but feel free to do a combination of both."

Ingredients

  • 1 kg beef stewing meat (bladebone, chuck roast or any kind of stewing beef), cut into 2cm cubes.
  • 4 carrots, cut into 2cm chunkcs (or you can use 4 red potatoes).
  • 2 medium green capsicums/peppers, deseeded and cut into 2cm chunks.
  • 2 onions, thinly sliced.
  • 2 cloves garlic, crushed.
  • 3 tomatoes, peeled and quartered (approx. 1/2 can diced tomatoes).
  • 1 1/2 tablespoon tomato paste.
  • 2 tablespoons sweet paprika.
  • 2 bay leaves.
  • 1 teaspoon caraway seeds.
  • 1/2 teaspoon freshly ground black pepper.
  • 1/2 teaspoon sea salt.
  • 1/2 teaspoon granulated stevia, optional.
  • 1 cup beef stock.

Directions

1. Place beef in base of slow cooker insert. Cover with carrots, capsicum, onion, garlic, tomatoes, tomato paste, spices and pepper, salt and stevia. Pour over the stock and stir to combine. Cover and cook for 8 hours on low or 4 hours on high.

Note

Love this recipe? Try out Sarah's Chinese Slow Cooked Beef Cheeks for something similar.

I Quit Sugar - Sarah's Slow Cooked Hungarian Goulash Recipe

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