Smoked Paprika Goulash for the Slow Cooker

Smoked Paprika Goulash for the Slow Cooker

jellicle 7

"This is a very rich and flavorful beef dish with a thick, red, smoky tasting sauce. Great for making a day ahead and reheating. Instead of noodles, you can serve over rice or potatoes."

Ingredients {{adjustedServings}} servings 642 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 642 kcal
  • 32%
  • Fat:
  • 28 g
  • 43%
  • Carbs:
  • 38g
  • 12%
  • Protein:
  • 59.1 g
  • 118%
  • Cholesterol:
  • 182 mg
  • 61%
  • Sodium:
  • 795 mg
  • 32%

Based on a 2,000 calorie diet

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  1. Heat 1 tablespoon oil in a large skillet over medium-high heat. Cook and stir onions until they soften and begin to brown at the edges, 8 to 10 minutes. Add the garlic and cook for one minute. Transfer mixture to a slow cooker. Cover and set cooker to Low.
  2. Mix together paprika, salt, and pepper in a large bowl. Toss the meat cubes in the paprika mixture until evenly coated.
  3. Heat one tablespoon of the oil in the skillet over medium-high heat. Put a third of the beef cubes into the skillet and cook until nicely browned on all sides. Transfer to the slow cooker. Pour 2 tablespoons of water into the skillet and scrape the browned bits from the pan; pour liquid into the slow cooker. This prevents the paprika from burning when you brown the next batches of beef. Add another tablespoon of oil to the skillet and cook the next batch the same way; repeat for the third batch.
  4. Stir the tomato paste and the rest of the water into the slow cooker; cover. Cook on High for 4 to 5 hours (or on Low for 6 to 9 hours).
  5. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in the egg noodles, and cook uncovered, stirring occasionally, until the noodles have cooked through, but are still firm to the bite, about 5 minutes. Drain.
  6. Serve goulash over noodles with a dollop of sour cream and a sprig of parsley.
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  • Cook's Note
  • To prepare a day in advance, transfer the goulash to a pot after cooking in the slow cooker and refrigerate overnight. Reheat on the stovetop over medium-low heat until goulash comes to a low simmer, 15 to 20 minutes.
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Reviews 37

  1. 49 Ratings


Other than braising this on the stove-top in a Dutch oven (four hours – three was not long enough) because I started it too late for the slow cooker, I made this as is – and I can’t imagine anything could be done differently that would have improved this. I was a little gun shy using all smoked paprika and had briefly considered playing it on the “safe” side by using it half and half with sweet paprika. I thought about substituting wine or broth for the water. I entertained the idea of adding mushrooms. In the end, however, I decided against all those changes I thought might make this “better” and in so doing we had a 5-star dinner resulting in clean plates and no leftovers. The meat is fork tender and the beautiful gravy thick, rich and boldly flavored. Different paprika, broth or wine rather than water, additions such as mushrooms – all unnecessary. There was enough depth and character to the dish with the onions, tomato paste and, of course, the smoky paprika. An absolutely delicious and satisfying cold weather dish with good old-fashioned charm.

the allrecipes staff

The amount of salt in this recipe was corrected by the Staff on 2/18/2009.


My family really really enjoyed this. I thought it tasted great. Funny hubby said more salt and zing other then that, he'd like me to make it again....Me and the kids thought it was excellent. I ate it with out the noodles while everyone ate it with the noodles. Thanks for the recipe. It's a keeper.