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Slow-cooked Traditional Goulash

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This dish is pure nostalgia for me. I grew up eating this with Mum’s handmade potato dumplings, which I would help her make. Goulash is a hearty dish originating in Hungary and every region has a different way of making it. Chunky cuts of fall-apart pork or beef are slowly cooked in a fragrant sauce infused with sweet paprika, onion and garlic. Serve with noodles, mashed potato, potato gnocchi or creamy polenta for a filling and comforting meal; I used polenta in the photo. A dollop of sour cream and a sprinkle of fresh parsley give this dish the perfect finishing touch. 

Slow Cooked Traditional Goulash

Can Slow-cooked Traditional Goulash be made ahead of time?

Yes, you can refrigerate cooked Goulash for up to 3 days in an airtight container or freeze for up to 3 months. Thaw completely overnight in the fridge before use. Reheat in the microwave or on the stovetop.

Is Slow-cooked Traditional Goulash suitable for leftovers?

Yes, Slow-cooked Traditional Goulash can be refrigerated in an airtight container for up to 3 days. Reheat in the microwave or on the stovetop.

Slow Cooked Traditional Goulash

Slow-cooked Traditional Goulash

Author: Nicole
5 from 3 votes
“Family hit!!!! Even the grandkids loved it!!”
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Hearty, flavoursome and comforting, this Slow-cooked Traditional Goulash recipe is a great set-and-forget meal to have cooking away on the stove while you get on with other things. You can serve it with whatever you like, from pasta to mash, and it's great paired with tangy braised red cabbage on the side. Make extras to stash in the freezer.
Prep 15 minutes
Cook 2 hours 30 minutes
Total 2 hours 45 minutes
Servings: 4

Ingredients

  • 600 g (1¼ lb) pork scotch fillet (pork butt) or beef chuck (casserole/braising) or blade steak, cut into bite-sized pieces (see note 1 for substitutes)
  • ½ tsp sea salt flakes
  • ½ tsp freshly cracked black pepper
  • 2 tbsp olive oil
  • 2 garlic cloves (large), finely chopped
  • 2 onions, roughly diced
  • 2 small carrots, roughly diced
  • 2 celery stalks, roughly diced
  • 2 tbsp sweet paprika
  • 1 tsp caraway seeds (optional)
  • 2 tbsp tomato paste (concentrated puree)
  • 1½ tbsp flour
  • 500 ml (2 cups) beef stock
To Serve
  • Potato gnocchi, noodles, mashed potato or creamy polenta, to serve
  • Braised red cabbage (optional)
  • Finely chopped flat-leaf parsley to garnish (optional)
  • Dollop of sour cream

Equipment

Instructions

  • Sprinkle the pork with salt and pepper and toss to combine.
  • Heat 1 tablespoon of the olive oil in a large, heavy-based frying pan over high heat and cook the pork for 3–4 minutes until browned, in batches if needed. Set aside.
  • Heat the remaining 1 tablespoon of olive oil and add the garlic, onion, carrot and celery. Cook, stirring, for 4–5 minutes, until soft and fragrant.
  • Return the pork to the pan along with the sweet paprika, caraway seeds (if using) and tomato paste. Stir to combine.
  • Stir in the flour to create a paste.
  • Add the beef stock and cook, stirring, for 2 minutes and bring to a gentle simmer.
  • Reduce the heat to the lowest setting and cook, covered, for 2½ hours or until the pork is tender enough to break with a fork. Check and stir every 30 minutes. Add ½ cup (125 ml) of water if the sauce is sticking to the base of the pan.
  • Serve with potato gnocchi, noodles, mashed potato or creamy polenta and braised cabbage. Top with sour cream and parsley.

Nutrition information

Nutrition Facts
Slow-cooked Traditional Goulash
Amount per Serving
Calories
371
% Daily Value*
Fat
 
19
g
29
%
Saturated Fat
 
5
g
31
%
Trans Fat
 
0.1
g
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
11
g
Cholesterol
 
90
mg
30
%
Sodium
 
754
mg
33
%
Potassium
 
1147
mg
33
%
Carbohydrates
 
18
g
6
%
Fiber
 
4
g
17
%
Sugar
 
6
g
7
%
Protein
 
33
g
66
%
Vitamin A
 
6687
IU
134
%
Vitamin C
 
9
mg
11
%
Calcium
 
76
mg
8
%
Iron
 
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.

Disclaimer re gluten-free and dairy-free recipes

Recipe notes

Note 1 – Any slow-cook cut works beautifully with this dish, even bone-in chicken thigh cutlets (reduce cooking time to 1½ hours).

MAKE AHEAD

Refrigerate cooked Goulash for up to 3 days in an airtight container, or freeze for up to 3 months. Thaw completely overnight in the fridge before use. Reheat in the microwave or on the stovetop. 

LEFTOVERS

Refrigerate cooked Goulash for up to 3 days in an airtight container. Reheat in the microwave or on the stovetop. 

Tried this recipe?

Let us know how it was!
Course goulash, Main Course, slow cook, traditional goulash
Cuisine European, Hungarian

  1. 5 stars
    Family hit!!!! Even the grandkids loved it!!

    • Wonderful to hear, Lee! Thanks for the rating. ❤️ Nic x

  2. 5 stars
    Absolutely delicious!

    • So happy that this was a hit for you, Angela! Thanks for the rating too. Nic x

  3. 5 stars
    A family winner, I have made the Traditional Goulash twice, using Pork Scotch, & will be making it again. Very economical, easy & minimum effort required for a flavour packed dish. I double the recipe & serve with gnocchi & braised cabbage. Good eaten the next day too.

    • Hi Christine, so glad you loved this … agree, it’s great the next day! Thanks for the rating, too! Nic x

  4. Can you use pork shoulder?

    • Hi Jessie, Absolutely! I regularly use pork shoulder! Nic x

  5. Can this be done in a slow cooker

    • Hi Gigi, you could, but it would be a little fiddly. You’d need to follow the recipe to step 6, before transferring to a slow-cooker. It would need to be slow-cooked on low for 8 hours and then likely would also need to be reduced afterwards on the stovetop to get the lovely thick gravy. If you do try this, I’d love to hear how you went. Nic x

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Disclaimer re gluten-free and dairy-free recipes 

For recipes labelled ‘gluten-free’ or ‘dairy-free’, the ingredients included in the recipe are typically gluten- or dairy-free. However, it is the user’s responsibility to carefully check the ingredient panels on the specific brands of products purchased and used. Simple Home Edit cannot be held responsible for any adverse reactions.