Smoked Paprika Goulash for the Slow Cooker

Smoked Paprika Goulash for the Slow Cooker

jellicle 8

"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."
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servings 642 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • 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

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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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.


  • 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.
  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup.


  1. 52 Ratings

Most helpful positive review

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 anyt...

Most helpful critical review

There are few things worse than too much salt in a dish. Perhaps the measurement should be in teaspoons instead of tablespoons. It's a shame, because otherwise, I think this would have been pr...

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 anyt...

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...

Very good. I cooked on the stove top instead of a slow cooker for about 4 hours or so on very low. This makes a tasty gravy. I used half beef broth and half red wine instead of water (why add...

This was an awesome dish! I only used 2 lbs of beef stew meat and cut the salt down to less than 1 tsp, 2 tsp is way too much. In place of the water I used low sodium beef broth which was even m...

This recipe is fantastic but it is NOT goulash! Goulash is a soup. However, this is so very tasty that I have to remember that people call things by different names. This is actually closer to...

So tasty! I modified this to cook on the stovetop since I didn't have 4-5 hours to make it as written. Smoky, rich and flavorful sauce that my daughter and husband raved about - next time I will...

I try not to use much salt in my cooking. I used 2 teaspoons. That seemed perfect and the finished goulash was fantastic. My husband loved it the first night and the second night we took the le...

My wife made this for my birthday, and we loved it! Reminded me of the goulash I used to eat in Germany. This one is getting printed out and put in her files so she can make it often for me!