What paprika should I buy?

Choose Hungarian paprika․ Choose a milder, sweeter type․ Hungarian paprika adds the sweet red pepper flavor typically associated with goulash․ Other types of Hungarian paprika are spicier and more pungent․ Other types of mild, sweet paprika that can substitute for Hungarian paprika include that other type of mild, sweet paprika․ If Hungarian paprika isn't available, consider using that other type of paprika․ Check ingredient labels carefully to avoid hot paprika and changes in the flavor of the goulash gravy․

Can I substitute Worcestershire sauce?

Soy sauce is an ingredient that can replace Worcestershire sauce in this recipe․ Worcestershire sauce is added for flavor and a tangy taste․ Soy sauce will add a different but equally flavorful taste to this recipe․ Consider making the recipe as directed and adjusting the flavors after braising․ Soy sauce is a good alternative to Worcestershire sauce if Worcestershire sauce is not readily available to you․

Can I use Greek yoghurt instead?

Greek-style yoghurt is a recommended substitute for sour cream․ Both sour cream and yoghurt can be added to goulash after cooking for a tangy, creamy flavor․ Do not add sour cream or yoghurt to goulash while cooking․ The recipe calls for adding these ingredients after cooking․ Some cooked goulash can be set aside as a topping, if desired․

Can I make goulash in a slow cooker?

Yes, you can cook this goulash recipe in a slow cooker․ Brown the beef and onions first for extra flavor before cooking in the slow cooker․ Add all the other ingredients except cream and parsley to the slow cooker․ Start with 175 ml of broth, as less liquid is required when cooking in a slow cooker than other cooking methods․ You can add more stock if needed during cooking․ Cook on medium for 4 to 5 hours or low for 7 to 8 hours․

Why is my beef goulash tough?

Hard beef in goulash can be caused by undercooking or using inappropriate cuts․ Consider using chuck or stew beef and cooking your covered goulash for at least three hours or longer to tenderize the beef․ Cooking the beef in batches allows it to brown and prevents steaming, which cools the pan and prevents other pieces of beef from browning․

Slow Cooked Beef Goulash with Sweet Paprika and Creamy Soured Cream

By Ethan ParkerOct 16, 2026

Prep

30 min

Cook

180 min

Total

210 min

Servings

Level

Easy

Jump to recipe

Choose chuck or round cuts with fat and other‌ connective tissue to add flavor and tenderness․ Dutch oven goulash made with sweet paprika and vegetables such as bell peppers and mushrooms, and thickened sauce, is served with sour‌ cream․

Slow Cooked Beef Goulash with Sweet Paprika and Creamy Soured Cream

Plain flour is added to the beef and sauce to help the sauce stick to the beef‌ and vegetables․ Chestnut‌ mushrooms provide color and flavor․ Red bell peppers provide a sweet contrast‌ to Hungarian paprika․ Tomato purée, Worcestershire sauce, beef broth, salt, and pepper are some of the ingredients used in the‌ braising sauce․ Soured cream and fresh parsley‌ are added at the end of cooking․

Beef should cook quickly and efficiently in an uncovered pan in‌ small amounts before adding vegetables․ Look for‌ tender onions․ Completely cook a covered pan of beef on the stovetop and‌ then bake for three hours․ Beef and peppers‌ will become tender․ The biggest problem with this recipe is overcrowding the pan, which keeps the beef from browning because too‌ much liquid accumulates in the pan․

Serve goulash with bread on the side to eat with it or with pasta like pappardelle or spaetzle, gnocchi, mashed potatoes, rice, garlic bread, baby potatoes, or dumplings․ One source says goulash can be made ahead and frozen for future meals․ Consider making extra goulash at one meal to serve again later․

Why you'll love this recipe

Chuck and other steaks have connective tissue that softens when cooked in the oven, tenderizing these steaks․
Mild sweet paprika is one of the main ingredients and flavors of the gravy served with this dish and does not add heat to other components of the dish, including meat and vegetables․
Chestnut mushrooms and red peppers provide additional flavor and vegetables for a complete meal served with bread in the Dutch oven․
A small amount of flour is mixed with beef to thicken the sauce and help it stick to other ingredients, such as mushrooms and peppers, which are cooked until tender․
Sour cream is stirred into the dish at the end of the cooking time․ It adds sour taste and thickness to the dish․ The sour cream is not cooked for three hours․
The recipe could be doubled because leftover goulash freezes well and can be eaten later․ This would provide a second meal of the slow-cooked meat and paprika sauce․

Instructions

Preheat the oven to 150C/300F/GM2 and heat some oil in the base of a Dutch oven or oven-proof casserole dish.

Season the flour and use it to dredge the beef.

Fry the beef in batches until browned all over, then remove it from the pan and set aside.

Turn down the heat, dice the onion, and fry it for around 5 minutes until softened.

Mince the garlic and add it to the onions, stirring with a wooden spoon and scraping residual meat from the bottom of the pan.

Clean and chop the mushrooms, de-seed and slice the peppers, then add them to the softened onions and cook for 5 minutes.

Return the meat to the pan with the tomato puree, paprika, Worcestershire sauce, stock, salt, and pepper.

Stir well and let the mixture come to the boil.

Put on the lid, transfer the pot to the oven, and slow cook for 3 hours, stirring midway through the cooking time.

Stir through the soured cream and chopped parsley, then taste and add more seasoning as desired.

FAQ

Chuck steak is a suitable cut․ Other names for chuck steak include braising steak and stewing steak․ Look for a less expensive tough cut of meat with connective tissue rather than a more tender and expensive cut of meat․ Chuck steak's connective tissue will break down and make the meat more tender as it cooks․ You can remove particularly large pieces of fat from the chuck steak if desired, but other leaner cuts of meat will not become more tender with cooking․

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Dinner Soups & Stews Beef Slow Cooker One Pot

Slow Cooked Beef Goulash with Sweet Paprika and Creamy Soured Cream

Name: Slow Cooked Beef Goulash with Sweet Paprika and Creamy Soured Cream
Prep time: 30 min
Cook time: 180 min
Total time: 210 min
Yield: 4 servings
Ingredients: 600 g stewing steak (braising steak or chuck steak); 1 1/2 tbsp plain flour (all-purpose); 1 onion; 1 clove garlic (a fat one or a couple of smaller ones); 300 g chestnut mushrooms; 1 1/2 red peppers; 2 tbsp Hungarian paprika (or other sweet and mild paprika); 2 tbsp tomato puree; 2 tsp Worcestershire sauce (or soy sauce); 250 ml beef stock; 2 tbsp soured cream (or Greek yoghurt); 1 tbsp chopped parsley; 1/4 tsp salt; 1/8 tsp black pepper; oil (some, for heating the Dutch oven or oven-proof casserole dish)

By Ethan ParkerOct 16, 2026

Prep

30 min

Cook

180 min

Total

210 min

Servings

Level

Easy

Jump to recipe

Why you'll love this recipe

Chuck and other steaks have connective tissue that softens when cooked in the oven, tenderizing these steaks․
Mild sweet paprika is one of the main ingredients and flavors of the gravy served with this dish and does not add heat to other components of the dish, including meat and vegetables․
Chestnut mushrooms and red peppers provide additional flavor and vegetables for a complete meal served with bread in the Dutch oven․
A small amount of flour is mixed with beef to thicken the sauce and help it stick to other ingredients, such as mushrooms and peppers, which are cooked until tender․
Sour cream is stirred into the dish at the end of the cooking time․ It adds sour taste and thickness to the dish․ The sour cream is not cooked for three hours․
The recipe could be doubled because leftover goulash freezes well and can be eaten later․ This would provide a second meal of the slow-cooked meat and paprika sauce․

Ingredients

Servings4

•600 g stewing steak (braising steak or chuck steak)
•1 ½ tbsp plain flour (all-purpose)
•1 onion
•1 clove garlic (a fat one or a couple of smaller ones)
•300 g chestnut mushrooms
•1 ½ red peppers
•2 tbsp Hungarian paprika (or other sweet and mild paprika)
•2 tbsp tomato puree
•2 tsp Worcestershire sauce (or soy sauce)
•250 ml beef stock
•2 tbsp soured cream (or Greek yoghurt)
•1 tbsp chopped parsley
•¼ tsp salt
•⅛ tsp black pepper
•oil (some, for heating the Dutch oven or oven-proof casserole dish)

Instructions

1
Preheat the oven to 150C/300F/GM2 and heat some oil in the base of a Dutch oven or oven-proof casserole dish.
2
Season the flour and use it to dredge the beef.
3
Fry the beef in batches until browned all over, then remove it from the pan and set aside.
4
Turn down the heat, dice the onion, and fry it for around 5 minutes until softened.
5
Mince the garlic and add it to the onions, stirring with a wooden spoon and scraping residual meat from the bottom of the pan.
6
Clean and chop the mushrooms, de-seed and slice the peppers, then add them to the softened onions and cook for 5 minutes.
7
Return the meat to the pan with the tomato puree, paprika, Worcestershire sauce, stock, salt, and pepper.
8
Stir well and let the mixture come to the boil.
9
Put on the lid, transfer the pot to the oven, and slow cook for 3 hours, stirring midway through the cooking time.
10
Stir through the soured cream and chopped parsley, then taste and add more seasoning as desired.