Crockpot Hungarian Pork Goulash for an Easy Dinner Tips, FAQ & printable recipe

Tips for success

To achieve the best flavor, consider blooming the paprika in a small amount of warm oil for a few seconds before adding it to the slow cooker, although this is optional.

This technique can intensify the color and release the fat-soluble compounds in the spice, deepening the overall flavor of the sauce. If you find the sauce is too thin at the end of the cooking time, you can remove the lid and cook on high for an additional 20 minutes to reduce it slightly.

Goulash tastes even better the next day, as the flavors continue to meld and develop while refrigerated. If you plan to serve this for a dinner party, consider making it a day in advance and gently reheating it on the stovetop. The texture of the pork often improves with this extra time, and the sauce will thicken slightly, making it even more satisfying. Serve it with a side of crusty bread or boiled potatoes to soak up every drop of the delicious sauce.

Variations

• Creamy Pork Goulash: Stir in 1/2 cup of sour cream just before serving to create a richer, creamier sauce. Ensure the heat is turned off to prevent the sauce from curdling.
• Spicy Hungarian Goulash: Add 1 teaspoon of crushed red pepper flakes or a small amount of hot paprika along with the sweet paprika to give the dish a noticeable kick.

Storage and make-ahead

Fridge

Store in an airtight container for up to 3 days. Ensure leftovers are refrigerated within 2 hours of cooking.

Freezer

Freeze in an airtight, freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat gently on the stovetop over low heat, stirring occasionally, or in the microwave until the stew is heated through to at least 165°F (74°C).

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Ensure the goulash has cooled to room temperature for no more than 2 hours before placing it in the fridge to maintain food safety.

For longer storage, you can freeze the goulash in a freezer-safe container for up to 3 months. When ready to eat, thaw it overnight in the refrigerator before reheating it slowly on the stovetop or in a microwave-safe dish until piping hot throughout.

This dish is an excellent candidate for make-ahead preparation. You can assemble all the ingredients in the slow cooker insert the night before, cover it, and keep it in the refrigerator. In the morning, simply place the insert into the slow cooker base and start the cooking cycle. This saves significant time on busy days and ensures a hot, home-cooked meal is waiting for you when you return home, with no additional prep work required during the day.

Serving ideas

Serve the goulash hot in shallow bowls to showcase the rich, brick-red color of the sauce. It pairs beautifully with traditional accompaniments such as buttered egg noodles, boiled potatoes, or a simple side of crusty sourdough bread, which is perfect for dipping into the flavorful sauce.

A small dollop of sour cream on top can add a pleasant, cooling contrast to the warmth of the paprika and spices, although it remains delicious and authentic without any additional toppings.

Consider serving a crisp, light side salad with a vinaigrette dressing to cut through the richness of the pork and the thick sauce. The acidity of the salad provides a refreshing balance to the deep, earthy flavors of the goulash.

If you prefer a rustic presentation, serve the stew directly from the slow cooker at the table, allowing guests to help themselves. This casual approach highlights the comforting nature of the meal and keeps the goulash warm throughout the entire dinner.

Frequently asked questions

Recipe card

Crockpot Hungarian Pork Goulash for an Easy Dinner

Prep 10 minCook 6 hRest 5 minTotal 6 h 15 minServes 4

Ingredients

• 2 lb pork shoulder, cut into 1-inch cubes
• 1 large white onion, diced
• 1 large red bell pepper, diced
• 2 tbsp Hungarian sweet paprika
• 1 tsp caraway seeds
• 14 oz crushed tomatoes
• 1 cup beef broth

Instructions

1. Place the cubed pork shoulder into the bottom of the slow cooker insert. Ensure the meat is arranged in an even layer to promote consistent cooking throughout the process.
2. Scatter the diced white onion and red bell pepper over the pork. Sprinkle the paprika and caraway seeds evenly across the vegetables and meat to distribute the seasoning.
3. Pour the crushed tomatoes and beef broth over the ingredients. Cover and cook on low until the pork reaches 145°F (63°C). Once done, let the meat rest at least 3 minutes.
4. Stir the goulash gently to incorporate the sauce before transferring to serving bowls. The meat should be tender and the sauce thick enough to coat the back of a spoon.

Estimated nutrition per serving

Calories

420

Protein

32.5 g

Carbohydrates

18 g

Fat

24 g

Fiber

3.5 g

Sugar

9 g

Sodium

650 mg

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