Hungarian Goulash in the Slow Cooker

Chop 3 onions into pieces.

Measure out spices: sweet Hungarian paprika, garlic, margarine, caraway seeds, cayenne pepper, ground black pepper, and thyme.

Crush caraway seeds using a pestle and mortar or a rolling pin to release flavors.

Season 5 pounds of beef chuck steaks with salt and ground black pepper.

Heat olive oil in a frying pan over medium-high heat.

Brown the beef in batches for a couple of minutes on each side, ensuring not to crowd the pan.

Once browned, transfer the beef to the slow cooker.

In the same frying pan, add chopped onions and cook on medium heat for 3-4 minutes until softened and slightly browned, adding a bit of olive oil and seasoning with salt and ground black pepper.

Pour the softened onions over the beef in the slow cooker.

In the frying pan, add half a tablespoon of olive oil, then add the crushed caraway seeds, paprika, ground black pepper, cayenne pepper, and thyme, toasting for 3-4 minutes until fragrant.

Add 1.5 cups of beef broth to the toasted spices and stir well, then pour this mixture into the slow cooker.

Add garlic, white sugar, balsamic vinegar, and tomato paste to the slow cooker and stir to combine.

Add bay leaves on top, cover, and set the slow cooker to high to bring to a simmer, then optionally reduce to low for the rest of the cooking time.

Cook on high for about 3.5 hours, checking occasionally.

Equipment Needed

Allergens