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Slow Cooked Traditional Goulash

Slow Cooked Traditional Goulash

  • Total Time: 2 hours 45 mins - 3 hours 15 mins
  • Yield: 4 1x


Units Scale
  • 600 g pork scotch fillet, cut into bite-sized pieces (see note 1 for substitutes)
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 2 tbsp olive oil, divided
  • 2 large garlic cloves, finely chopped
  • 2 onions, roughly diced
  • 2 small carrots, roughly diced
  • 2 stalks celery, roughly diced
  • 2 tbsp sweet paprika
  • 1 tsp caraway seeds (optional)
  • 2 tbsp tomato paste
  • 1.5 tbsp flour
  • 2 cups beef stock
  • Potato gnocchi, noodles, mashed potato or creamy polenta, to serve
  • Braised red cabbage, to serve (optional)
  • Sour cream, to serve
  • Parsley, finely chopped, to garnish (optional)


  1. Sprinkle the pork with salt and pepper, and toss to combine.
  2. Heat 1 tablespoon of olive oil on high heat in a large, heavy-based skillet and cook the pork for 3-4 minutes until browned, in batches if needed. Set aside.
  3. Heat the remaining 1 tablespoon of olive oil on high heat, and add the garlic, onions, carrots and celery. Cook, stirring for 4-5 minutes, until soft and fragrant.
  4. Return the pork to the pan along with the sweet paprika, caraway seeds (if using) and tomato paste. Stir to combine.
  5. Stir in the flour to create a paste.
  6. Add the beef stock and cook, stirring for 2 minutes and bring to a gentle simmer.
  7. Reduce heat to the lowest setting and cook with the lid on for 2.5 hours or until the pork is tender enough to break with a fork. Check and stir every 30 minutes. Add 1/2 cup of water if the sauce is sticking to the base of the pan.
  8. Serve with potato gnocchi, noodles, mashed potato or creamy polenta and braised cabbage. Top with sour cream and parsley.


Note 1 – Any slow cook cut works beautifully with this dish. Bone-in chicken thigh cutlets (reduce cooking time to 1.5 hours) or slow cooker beef such as chuck steak, gravy beef or blade steak can be used.


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


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

  • Author: Nicole
  • Prep Time: 15 mins
  • Cook Time: 2.5-3 hours
  • Category: goulash, slow cook, traditional goulash
  • Method: pan sear, slow cooker
  • Cuisine: Hungarian

Keywords: Slow Cooked Traditional Goulash, Slow Cooked Traditional Goulash recipe