Crockpot Hungarian Beef Goulash with Spaetzle Step-by-step instructions

Before you start

Before you start, cut the beef chuck into 1-inch cubes and pat them dry with paper towels. Dice the onions and red bell peppers into small, even pieces, and mince the garlic.

Measure out the paprika, caraway seeds, and beef stock. If using store-bought spaetzle, have them ready to cook later. No need to brown the beef first; the slow cooker does all the work.

Instructions

Season and Layer

1. 1Season the Beef
   Place the beef chuck cubes in the Crockpot. Sprinkle the Hungarian sweet paprika, caraway seeds, and minced garlic over the beef. Toss gently with your hands or a spoon to coat the beef evenly with the seasonings.
   Look for The beef cubes are evenly coated with a deep red spice rub.
   Tip Wear gloves if you prefer not to stain your hands. The paprika will turn everything bright red.
2. 2Add the Vegetables and Stock
   Scatter the diced onions and red bell peppers over the seasoned beef. Pour the beef stock into the Crockpot, making sure the liquid comes about halfway up the beef. Do not stir too much; the vegetables will cook down and create the gravy.
   Look for The vegetables sit on top of the beef, and the stock is visible around the edges.
   Tip Use a good-quality beef stock for the deepest flavor. Low-sodium stock allows you to control the salt later.

At the end of this phase, the beef cubes are coated in a vivid red spice rub, with the onions and peppers scattered on top. The stock is poured in but not fully covering the meat. The kitchen smells of paprika and garlic, promising a rich stew to come. The Crockpot is ready to be covered and set to LOW.

Slow-Cook and Thicken

3. 3Slow-Cook on Low
   Cover the Crockpot with the lid and set it to LOW. Cook for 8 hours, or until the beef is fork-tender and the onions and peppers have melted into a thick, brick-red gravy. Do not lift the lid during the first 6 hours to keep the heat steady. Let it rest for 3 minutes before slicing.
   Look for The gravy is bubbling gently and has turned a deep red. The beef shreds easily with a fork.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip If the gravy seems thin at the end, remove the lid and cook on HIGH for 20 to 30 minutes to reduce it.
4. 4Check the Beef for Tenderness
   After 8 hours, test a piece of beef with a fork. It should pull apart easily and register at least 145°F (63°C) on an instant-read thermometer. The meat should be fork-tender and the gravy thick enough to coat the back of a spoon.
   Look for The beef is shredding easily and the gravy is glossy and thick.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip For fall-apart texture, cook an additional 30 minutes if needed. The internal temperature will continue to rise slightly as it rests.

After 8 hours, the Crockpot is filled with a bubbling, thick brick-red gravy. The onions and peppers have completely softened and melded into the sauce. The beef is fork-tender and shreds easily. The aroma is deeply savory with a sweet paprika note. The gravy should be glossy and thick enough to coat a spoon.

Finish and Serve

5. 5Cook the Spaetzle
   Bring a large pot of salted water to a boil. Cook the spaetzle according to the package instructions, usually 2 to 3 minutes for fresh or 5 to 6 minutes for dried. Drain well and toss with the butter until the noodles are glossy.
   Look for The spaetzle are tender but still slightly chewy, and they are coated in melted butter.
   Tip Do not overcook the spaetzle; they should be tender but not mushy. Toss with butter immediately to prevent sticking.
6. 6Serve the Goulash
   Ladle the hot goulash over the buttered spaetzle. Add a generous swirl of sour cream on top of each serving. Serve immediately while hot.
   Look for The goulash is steaming, the spaetzle are buttery, and the sour cream creates a cool white swirl.
   Tip For a more rustic look, stir the sour cream into the goulash just before serving. Add a sprinkle of fresh parsley if desired.

The spaetzle are cooked and tossed in butter until glossy. The goulash is ladled over the noodles, and a swirl of sour cream adds a cool, creamy contrast.

The dish is steaming hot, with the red gravy and white cream creating a beautiful presentation. Serve immediately to enjoy the contrast of warm and cool textures.

Common mistakes

A common mistake is lifting the lid too often during cooking, which lets out heat and extends the cooking time. Another is using a paprika that is old or low-quality; it will taste flat.

Be sure to use the correct amount of beef stock; too much will make the gravy thin, while too little can dry out the beef. Also, do not skip the caraway seeds; they are essential for the authentic Hungarian flavor.

How to tell it’s done

The goulash is done when the beef is fork-tender and easily pulls apart. The gravy should be thick enough to coat the back of a spoon, with a deep brick-red color.

The internal temperature of the beef should reach at least 145°F (63°C) for food safety, though it will likely be higher after 8 hours. If the gravy is too thin, remove the lid and cook on HIGH for 20 to 30 minutes to reduce it.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest