Slow Cooker Hungarian Goulash


  • 2 lb Chuck Stew Meat, cut into 1 inch cubes
  • 1 large Onion, sliced
  • 1 Bell Pepper (Green or Red), sliced (optional)
  • 1 can (14 oz) Beef Broth
  • 1/3 cup Dry Sherry, or Marsala, or Red Wine
  • 6 oz Tomato Paste
  • 2 cloves Garlic, minced
  • 1 tbsp Worcestershire Sauce
  • 1 tbsp Paprika
  • Garlic Salt
  • Black Pepper
  • 3 tbsp Flour
  • 1/4 cup Water
  • 12 oz (dry) Extra Wide Pennsylvania Dutch Egg Nooles
  • Olive Oil


  • Season Beef Cubes with Garlic Salt and Black Pepper. In a large skillet, heat Olive Oil over medium high heat. Add Beef Cubes, sauté for 2 or 3 minutes then add Onions. Continue to cook Beef and Onions until Beef is browned, about 10 minutes in all. Drain juices.
  • Meanwhile, in a medium bowl mix Beef Broth, Dry Sherry, Tomato Paste, minced Garlic, 1 teaspoon Garlic Salt, Paprika, Worcestershire Sauce. Set aside.
  • Spray 3-1/2 to 6 quart slow cooker with cooking spray. In the slow cooker place the Beef and Onions. Pour Beef Broth mixture over Beef and Onions. Give a quick stir.
  • Cover and cook on High 4 to 5 hours (or Low 8 to 10 hours) or until Beef is fork tender.
  • In a small bowl, mix Flour and Water; gradually stir into Beef mixture. Stir in sliced Bell Peppers. Cover and cook on High for 30 minutes.
  • Serve over buttered Egg Noodles. (Add a tablespoon of Butter to drained Egg Noodles and stir until Butter is melted.)