Chef's Choice

Chef´s Choice – Slow Cooker Recipes – Hungarian Goulash

Chef´s Choice – Slow Cooker Recipes

Hungarian Goulash

I personally came in contact with a slow cooker for the first time in my life by the advice of my English neighbours. And I was immediately impressed by the concept, because it saves a lot of time in the kitchen and above all the dishes taste. You can leave the cooker without supervision during cooking and you decide when the dish should be ready! Oddly enough these practical kitchen appliances are largely unknown in Germany.

Slow cooker_2So, for readers who don´t know what a slow cooker is, here comes a brief explanation:

A slow cooker, also known as a Crock-Pot (a trademark that is sometimes used generically in the US, Canada, Australia and New Zealand), is a countertop electrical cooking appliance that is used for simmering, which requires maintaining a relatively low temperature (compared to other cooking methods such as baking, boiling, and frying), allowing unattended cooking for many hours of pot roast, stews, soups, “boiled” dinners and other suitable dishes, including dips, desserts and beverages.


  • 1 kg lean beef roast, cubed
  • 1 large onion, diced
  • 1 red bell pepper, seeded and diced
  • 125 ml ketchup
  • 2 tbsp Worcestershire sauce
  • 1 tbsp sugar
  • 2 tspn salt
  • 2 tspn sweet paprika powder
  • 2 tbsp medium hot mustard
  • 250 ml dry red wine
  • 30 g wheat flour
  • 60 ml water


Place beef meat in the slow cooker, add the onion and bell pepper on top.

Mix together ketchup, Worcestershire sauce, sugar, salt, paprika, mustard and red wine in a bowl. Pour the mixture over the beef, onions and bell pepper.

Hungarian GoulashCover and cook on Low setting for 9 to 10 hours, Medium setting for 6 to 8 hours, or on High setting for 4 to 5 hours. DO NOT take off the lid during cooking!

To thicken the sauce, if needed, mix water with flour to form a paste, take off the lid and stir it into the goulash. Cook uncovered on High setting for another 15 to 20 minutes or until sauce has the right consistence.

Note: It is often recommended to shortly brown ingredients in a frying pan just before they come into the slow cooker. This is an option the cook decides, you can usually do without it. In case of minced meat I would advice it.