Slow-Cooker Beef Goulash

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junio 27, 2015

Serve this hearty dish with a dollop of sour cream if you like and steaming hot egg noodles or mashed potatoes. This recipe makes enough for casual entertaining or make the Small Batch Version (below) to serve a small family (serves 2 with leftovers).

  • Productos: 10 Servings


Combine flour, salt and pepper in slow-cooker. Add beef and toss to coat. In large skillet, heat 1 tbsp (15 mL) oil over medium-high heat; brown seasoned meat, in 4 batches and adding oil as necessary. Return meat to slow-cooker.

Add remaining oil to skillet; cook onions and garlic for 1 minute. Add wine and bring to boil, scraping up brown bits from bottom of pan. Pour over beef; stir in chili sauce, tomatoes and paprika.

Cover and cook on Low for 8 to 10 hours or on High for 4 to 6 hours, until meat is tender.

Small Batch Version: Prepare recipe as above, substituting 1 can (19 oz/540 mL) seasoned tomatoes for the plain tomatoes and reducing all ingredients by half. Cook on Low for 5 to 6 hours or High for 2 to 3 hours. Makes 4 servings.

Bright Idea: No slow-cooker? Use a Dutch oven pot to brown meat and then simmer, covered, in 325°F (160°C) oven for about 2 hours.
Excellent source of iron (31% DV) and zinc (84% DV), 33% DV sodium.


2 tbsp (30 mL) all-purpose flour

½ tsp (2 mL) EACH salt and pepper

2 lb (1 kg) 1-inch (2.5 cm) Beef Stewing Cubes

2 tbsp (30 mL) vegetable oil

2 onions, sliced lengthwise into eighths

2 cloves garlic, minced

¾ cup (175 mL) red wine

1 cup (250 mL) bottled chili sauce

1 can (28 oz /796 mL) diced tomatoes

¼ cup (50 mL) paprika


Información nutricional

Proteínas25 g
Grasas Totales16 g
Total Carbohydrates17 g