Of course! Here is a comprehensive, “big” recipe for Crockpot Goulash, complete with all the sections you requested. This recipe transforms a humble, traditional dish into an easy, set-it-and-forget-it family meal.
Introduction
Welcome to the ultimate comfort food experience: Crockpot Goulash. This dish is a beautiful fusion of European tradition and American convenience. Imagine tender chunks of beef simmered low and slow in a rich, paprika-infused broth with sweet onions and bell peppers, all combined with hearty elbow macaroni and tomatoes for a complete, satisfying one-pot meal. Unlike its stovetop counterpart, this crockpot version allows the flavors to meld and deepen over hours, resulting in a dish that is profoundly flavorful, incredibly tender, and effortlessly easy. It’s the perfect solution for a busy weeknight, a potluck, or any time you crave a hug in a bowl.
A Brief History of Goulash
Goulash (from the Hungarian gulyás, meaning “herdsman”) has its roots in the 9th century with the Magyar shepherds of the Great Hungarian Plain. Originally, it was a simple stew made by drying meat mixed with fat and salt, which was then carried in a bag made from a sheep’s stomach. When needed, water was added to create a soup. The key ingredient, paprika, was not introduced until the 16th century after the Spanish brought peppers from the New World. It took centuries for paprika to become a staple in Hungarian cuisine.
The dish evolved from a sparse soup into the hearty stew we know today. Hungarian goulash is a soup or stew, while American goulash (often called “American Chop Suey” in the Northeast) is a distinct adaptation. Early 20th-century immigrants brought the concept to the United States, where it was transformed by the addition of inexpensive, readily available ingredients like elbow macaroni and canned tomatoes, creating a pasta-based casserole that fed families economically and deliciously.
Ingredients
For the Beef & Broth Base:
· 2 lbs stewing beef (chuck roast), cut into 1-inch cubes
· 1 large yellow onion, diced
· 1 large green or red bell pepper, diced
· 4 cloves garlic, minced
· 3 tablespoons sweet Hungarian paprika
· 1 teaspoon smoked paprika (for depth)
· 1 (6 oz) can tomato paste
· 4 cups beef broth (low sodium preferred)
· 2 tablespoons Worcestershire sauce
· 1 (14.5 oz) can diced tomatoes, undrained
· 1 bay leaf
· 2 teaspoons dried marjoram or oregano
· Salt and freshly ground black pepper, to taste
· 2 tablespoons olive oil
For the Finish:
· 2 cups (8 oz) dry elbow macaroni
· 1 cup frozen corn or peas (optional)
· ¼ cup fresh parsley, chopped
For Serving (Optional):
· Sour cream
· Freshly grated Parmesan cheese
· Crusty bread or dinner rolls
Instructions & Method
This method uses a two-step process to build maximum flavor before the slow cooking begins.
1. Searing the Beef (The “Soffritto” Step):
· Pat the beef cubes dry with a paper towel and season generously with salt and pepper.
· Heat the olive oil in a large skillet over medium-high heat. Working in batches to avoid overcrowding, sear the beef on all sides until a rich, brown crust forms. This step is crucial for developing a deep, savory flavor. Transfer the seared beef to your 6-quart or larger crockpot.
2. Sautéing the Aromatics:
· In the same skillet, reduce the heat to medium. Add the diced onion and bell pepper. Sauté for 5-7 minutes, until softened and beginning to take on a little color.
· Add the minced garlic, sweet paprika, and smoked paprika. Cook for 1 minute until fragrant, stirring constantly to prevent the garlic from burning.
· Add the tomato paste and cook for another minute, allowing it to caramelize slightly.
3. Deglazing and Combining:
· Pour in about 1 cup of the beef broth and the Worcestershire sauce. Use a wooden spoon to scrape all the browned bits (the fond) from the bottom of the skillet. This liquid gold is packed with flavor.
· Pour this entire mixture from the skillet over the beef in the crockpot.
4. The Slow Cook:
· To the crockpot, add the remaining beef broth, the can of diced tomatoes, bay leaf, and marjoram. Stir everything to combine.
· Cover and cook on LOW for 7-8 hours or on HIGH for 4-5 hours. The beef should be fork-tender.
5. Finishing the Dish:
· About 30 minutes before serving, remove and discard the bay leaf.
· Stir in the dry elbow macaroni and frozen corn (if using). Ensure the pasta is submerged in the liquid.
· Cover and cook on HIGH for 25-30 minutes, or until the pasta is cooked to your liking.
· Once the pasta is done, stir in the fresh parsley. Taste and adjust seasoning with more salt and pepper if needed.
Nutritional Information (Per Serving, approx. 1.5 cups)
· Calories: ~450-550
· Protein: ~35g
· Carbohydrates: ~45g
· Fat: ~15g
· Fiber: ~5g
· Sodium: ~800mg (will vary based on broth)
Note: These are estimates and can vary based on specific ingredients used.
Benefits of This Dish
· Nutrient-Dense: Packed with high-quality protein from beef for muscle repair, complex carbohydrates from pasta for energy, and a variety of vitamins from vegetables.
· Rich in Iron and B12: Beef is an excellent source of heme iron and Vitamin B12, which are essential for energy and red blood cell formation.
· Antioxidant Power: Paprika, especially, contains capsaicin and carotenoids, which have anti-inflammatory properties.
· Hydrating & Comforting: The broth-based sauce helps with hydration and is gentle on the stomach.
· Economical & Efficient: Uses affordable cuts of meat that become tender through slow cooking and makes a large quantity perfect for leftovers or feeding a crowd.
For the Lovers: Variations & Tips
This recipe is a canvas for your creativity!
· For Spice Lovers: Add 1 teaspoon of crushed red pepper flakes with the paprika, or use 1 tablespoon of hot Hungarian paprika instead of some sweet paprika.
· For Vegetable Lovers: Add sliced mushrooms, zucchini, or carrots with the onions and peppers. Stir in a handful of fresh spinach with the parsley at the end.
· For a Creamier Version: Stir in 1/2 cup of sour cream or heavy cream during the last 10 minutes of cooking for a richer, stroganoff-like sauce.
· Alternative Protein: Substitute the beef with ground beef, turkey, or Italian sausage (browned and drained). Since ground meat cooks faster, reduce the initial cook time to 4-5 hours on LOW or 2-3 on HIGH before adding the pasta.
· Pasta Note: To prevent mushy pasta, do not add it until the end. For meal prep, you can cook the pasta separately al dente and stir it into individual servings.
Conclusion
Crockpot Goulash is more than just a meal; it’s a testament to how food evolves and brings comfort across cultures and generations. It takes the soul-warming essence of a Hungarian classic and adapts it perfectly for the modern, busy home cook. The slow, gentle cooking process coaxes every bit of flavor from simple ingredients, resulting in a dish that is both robust and soothing. From its storied history on the plains of Hungary to its place as a beloved American family dinner, this goulash is a celebration of hearty, honest food. So, set your crockpot in the morning and come home to a kitchen filled with an irresistible aroma and a dinner that promises to satisfy everyone at the table.
