Slow-Cooker Beef Goulash
Perhaps the greatest culinary export of Hungary, goulash blends tender chunks of stewed beef and onions with sweet paprika and sour cream. It’s an intensely rich dish that’s easy enough on the stovetop, but poses some serious problems for the slow cooker.
Why This Recipe Works
Beginning with the beef itself, we followed previous test results and chose chuck roast, which is richly marbled and thus can withstand the ravages inflicted by hours of slow simmering, for our slow-cooker beef goulash recipe. To save time, we skipped browning the meat and compensated by adding plenty of onions and garlic, tomato paste, caraway seeds, bay leaves, and a whopping ¼ cup of paprika to the base of beef and chicken broth. We were heading in the right direction, but we still missed the depth of the browned meat. Looking for a quick fix, we found that an unlikely ingredient, soy sauce, galvanized the slow-cooker beef goulash recipe’s flavor, lending depth and remarkable complexity.