Slow Cooker Beef Paprika Goulash for an Easy Weeknight Dinner Tips, FAQ & printable recipe

Tips for success

If you prefer a more intense flavor, you can toast the paprika in a dry pan for a few seconds before adding it to the slow cooker, though this is optional.

Adding a small amount of salt and black pepper at the beginning can help draw out the natural juices from the onions and peppers, further seasoning the meat as it cooks. Ensure you do not add too much liquid, as the vegetables will release a significant amount of water during the cooking process.

Serving this goulash over a bed of egg noodles, mashed potatoes, or with a slice of crusty bread is highly recommended to soak up the flavorful tomato sauce.

If you have leftovers, the flavors will continue to develop and meld together in the refrigerator, making it even better the next day. Always store the leftovers in an airtight container to maintain freshness and prevent the absorption of other odors from your refrigerator.

Variations

• Spicy Paprika Goulash: Add a teaspoon of cayenne pepper or a chopped fresh chili pepper to the pot before cooking to give the goulash a spicy kick that complements the sweetness of the paprika.
• Root Vegetable Goulash: Incorporate diced carrots or parsnips alongside the onions and peppers to add natural sweetness and a hearty texture to the final stew.

Storage and make-ahead

Fridge

Store in an airtight container for up to 3 days. Cool to room temperature for no more than 2 hours before refrigerating.

Freezer

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

Reheat

Reheat on the stovetop over medium-low heat, stirring occasionally, until the stew is steaming hot throughout.

Store any leftover goulash in an airtight container in the refrigerator for up to 3 days. Ensure the dish has cooled to room temperature, but do not leave it out for longer than 2 hours before refrigerating. This prevents the growth of bacteria and keeps the meat safe for consumption. When reheating, ensure the stew is heated until it is steaming hot throughout.

This recipe is an excellent candidate for making ahead, as the flavors often improve after sitting for a day. You can prepare the entire dish in advance and store it in the refrigerator.

When you are ready to serve, simply reheat it on the stove over medium-low heat until it is thoroughly warmed. It is a convenient option for meal planning or hosting, as it requires minimal attention once you decide to serve it.

Serving ideas

Serve the beef goulash hot in deep bowls, ensuring each portion gets a generous amount of the rich, tomato-based sauce. It is traditional to serve this dish with a side of boiled potatoes, buttered egg noodles, or a crusty piece of bread to help mop up the sauce. A dollop of sour cream on top can provide a creamy contrast to the robust, savory flavors of the paprika-infused meat and vegetables.

For a complete meal, consider serving a crisp green salad with a light vinaigrette alongside the goulash. The acidity of the salad dressing balances the richness of the beef stew.

Present the dish simply, perhaps with a sprinkle of fresh parsley if desired, to highlight the vibrant color of the paprika. Ensure the bowls are warmed before serving to keep the stew at the optimal temperature for as long as possible.

Frequently asked questions

Recipe card

Slow Cooker Beef Paprika Goulash for an Easy Weeknight Dinner

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

Ingredients

• 1 1/2 lb beef chuck cubes
• 2 medium red bell peppers, sliced
• 1 large yellow onion, sliced
• 2 tbsp ground sweet paprika
• 2 cups tomato pulp

Instructions

1. Place the beef cubes in the bottom of the slow cooker. Add the sliced onions and sliced red bell peppers over the top of the beef to ensure even distribution during the cooking process.
2. Sprinkle the ground sweet paprika evenly over the beef and vegetables. Pour the tomato pulp over the entire mixture. Do not stir at this stage, as the slow cooker will combine the flavors during the long cooking time.
3. Cover the slow cooker and cook on low for 6 to 8 hours until the meat is fork-tender. Once finished, check that the internal temperature of the beef reaches 145°F (63°C). Let the meat rest for at least 3 minutes before serving.

Estimated nutrition per serving

Calories

380

Protein

35 g

Carbohydrates

12 g

Fat

20 g

Fiber

3 g

Sugar

6 g

Sodium

450 mg

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