Crockpot Hungarian Beef Goulash with Spaetzle Tips, FAQ & printable recipe

Tips for success

For the most flavorful goulash, do not skip the caraway seeds; they are the secret to the authentic Hungarian taste. If you have time, toast the caraway seeds in a dry pan for a minute before adding them to the Crockpot to release their oils.

Also, let the goulash sit for 5 minutes after cooking to allow the gravy to settle and thicken slightly before serving.

When serving, spoon the goulash over the spaetzle and then add the sour cream. If you prefer a creamier sauce, stir the sour cream into the goulash just before serving.

For a pop of color and freshness, sprinkle chopped fresh parsley or chives on top. The leftovers taste even better the next day, as the flavors meld further.

Variations

• Spicy Goulash: For a spicier version, replace half of the sweet paprika with hot Hungarian paprika or add a minced fresh chili pepper with the onions. The heat builds slowly and complements the richness of the beef.
• Smoky Goulash: Add 1 teaspoon of smoked paprika along with the sweet paprika for a deeper, smoky flavor. This works especially well if you use a chuck roast that has been seared first.
• Vegetable-Packed Goulash: Add 2 diced carrots and 2 diced celery stalks with the onions and peppers. The extra vegetables add sweetness and body to the gravy, making the stew even more filling.
• Herb-Infused Goulash: Add a bay leaf and a sprig of fresh thyme to the Crockpot during cooking. Remove them before serving. The herbs add an earthy note that complements the paprika and caraway.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 4 days. Keep the spaetzle separate to maintain texture. Reheat on the stovetop or microwave.

Freezer

Freeze the goulash (without spaetzle) in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat gently on the stovetop over medium-low heat, stirring occasionally, until hot. Add a splash of beef stock or water to loosen the gravy if needed.

Cool the goulash to room temperature within 2 hours of cooking, then transfer to an airtight container. Refrigerate for up to 4 days.

The spaetzle should be stored separately to avoid becoming soggy. Reheat gently on the stovetop or in the microwave, adding a splash of beef stock or water if the gravy is too thick.

This goulash is perfect for meal prep. Cook it up to 3 days ahead and refrigerate. The flavors deepen overnight, making it even more delicious. You can also freeze the goulash without the spaetzle for up to 3 months. Thaw overnight in the refrigerator before reheating.

Serving ideas

Serve this goulash over a generous pile of buttered spaetzle, with a dollop of sour cream on top. The creamy sour cream cuts through the rich, smoky gravy, while the spaetzle soak up the sauce.

A side of crusty bread or a simple green salad completes the meal. For a traditional Hungarian feast, serve with pickled peppers or cucumbers.

This dish is hearty enough to be a main course on its own. It pairs well with a full-bodied red wine, such as a Hungarian Kékfrankos or a Pinot Noir. For a lighter option, serve the goulash over roasted potatoes or polenta instead of spaetzle. The leftovers are excellent reheated for lunch the next day.

Frequently asked questions

Recipe card

Crockpot Hungarian Beef Goulash with Spaetzle

Prep 20 minCook 8 hTotal 8 h 20 minServes 8

Ingredients

• 3 lb beef chuck, cut into 1-inch cubes
• 3 tbsp Hungarian sweet paprika
• 2 yellow onions, diced
• 2 red bell peppers, diced
• 1 tsp caraway seeds
• 4 cloves garlic, minced
• 400 ml beef stock
• 1/2 cup sour cream
• 12 oz homemade or store-bought spaetzle
• 2 tbsp butter

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. Ladle the hot goulash over the buttered spaetzle. Add a generous swirl of sour cream on top of each serving. Serve immediately while hot.

Contains: gluten, milk, eggs

Estimated nutrition per serving

Calories

520

Protein

35 g

Carbohydrates

30 g

Fat

28 g

Automatic estimate from the ingredient list, not laboratory-verified.