Today’s recipe is a non-Asian dish. It is the slow cooker goulash we served in our previous restaurant. 

We served non-Asian foods alongside our primarily Malaysian Chinese menu, and goulash was one of the popular dishes. We even used it as a filling to make pies! 

Although goulash is a traditional Hungarian dish, it has various adaptations in other countries. For example, Czech goulash often incorporates beer or wine in its recipe, while German goulash typically includes vegetables like carrots and celery. On the other hand, the American version makes a unique spin on the traditional recipe by having elbow macaroni and red bell peppers. 

Our goulash recipe is a hybrid of traditional Hungarian goulash and other styles, with a thicker consistency and more prominent use of tomatoes. The meat was cut into smaller pieces which were meant for making pies. 

I am happy to share this hearty meal with you in this article.

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1. Ingredients for the slow cook goulash

Below are the simple ingredients we used in this easy goulash recipe:

a. The choice of beef

Top-quality cuts are unnecessary for this recipe, as the slow-cooking process will tenderize the meat naturally. Our restaurant uses either chuck tender or topside, depending on the market price. The longer we cook the beef, the more tender it will become. We usually trim the excess fat to make the goulash less oily.

We cut the beef into slightly smaller than half-inch cubes in our restaurant. However, since I am not using the goulash as pie filling today, I will cut the beef larger for a better presentation.

b. Tomato/tomato paste

We all like tomatoes. However, the local tomatoes in Malaysia are generally less sweet and slightly sour. Therefore, we combine fresh tomatoes and tomato paste (or tomato sauce) and balance the sourness with additional sugar.

The fresh tomatoes are washed and pureed in a food processor before using them for cooking. I cut the potatoes into smaller pieces, as I only make a small batch at home today.

c. Onion and garlic

We use red onions to make goulash in the restaurant as the price difference from yellow onions is insignificant.  Since red onions are considerably more expensive than yellow onions in New Zealand, I got yellow onions for all our dishes. 

I sauté the chopped onion until fragrant and slightly caramelized, enhancing the final dish’s flavor. We also include some garlic cloves to enhance the flavor.

d. Potatoes

We peel and cut the potatoes to about the same size as the beef cubes. In Malaysia, we usually use white potatoes, as red potatoes are not as commonly available. The potato cubes are soaked in water to prevent them from changing color if I do not use them immediately.

e. Seasonings

The main seasoning is, of course, paprika. Other seasonings are garlic, cumin powder, black pepper, and salt. We opted out of caraway seeds, which are not a common ingredient in Malaysia.

2. The step-by-step cooking instruction

In the restaurant, we slow-cook the goulash on the stovetop. There will be someone always attending to it. However, I prefer a more convenient cooking method when alone at home. 

Since the loss of cooking liquid is minimal with a slow cooker, I do not need to monitor the water level regularly. 

a. Prepare the ingredient for the slow cooker goulash

1. Remove the beef from the refrigerator and let it thaw if frozen. 
2. Trim off any excess fat. This step is optional, but I always do that because I want the goulash to be less oily.
3. Cut the beef into small chunks, approximately 2 cm cubes. Remember that the beef chunks will shrink after cooking, becoming smaller than the original size.
4. Slice the onions into thin rings. Loosen the rings, which will then saute in the next step.
5. Cut the tomatoes into small cubes. You can puree the tomato if you are making a large batch. There is no need to remove the skin and seeds.
6. Wash and peel the potatoes, then cut them into similar-sized pieces as the beef.
7. Heat some vegetable oil in a pan and sauté the onions until caramelized. Subsequently, add the chopped garlic, mix with the onion, and continue to sauté until aromatic. 
8. Heat some oil to near smoking in a large skillet. Add the beef to the pan in batches and sear over medium-high heat. Make sure to spread them into a single layer and keep them from moving around for 30 seconds to ensure they are properly seared. This step helps to enhance the flavor of the goulash. If the beef releases too much juice, remove the juice and continue to sear with a relatively dry pan. Save the juice, which should be added to the stew later.

b. Slow-cook the goulash

1. Transfer the sear beef to the slow-cooker pot. Then season with paprika, cumin, black pepper, and salt.
2. Add the tomato and chicken broth (or beef broth) and slow-cook the beef until it is almost tender. Let the slow cooker stew the beef until soft, which may take at least two hours.
3. When the beef is tender, add the potatoes. We add the potatoes much later than the beef as it takes a much shorter time to cook until soft.
4. Continue cooking until the potatoes are soft.
5. Do a taste test to adjust the saltiness. I have decided not to add the tomato paste as planned since the flavor is already balanced.

Cook’s note:

• If you cook it with the slow cooker, only a small amount of stock is required. The water loss from the slow cooker is marginal; hence, the broth will become too diluted if water is added. On the contrary, more water is required if you cook it over the stovetop or with a Dutch oven.  Therefore, monitoring the liquid level is important.
• If the broth is too diluted, remove the beef and potatoes, and cook the broth down further over high heat. Afterward, return the beef and potato to the broth when it reaches the desired consistency.
• You can refrigerate the leftover food in an airtight container, which will still be good for up to two days when reheated.
• I use olive oil for cooking because it is the only oil in my son’s kitchen in New Zealand. However, I recommend using rice bran or any oil with a high smoking point.
• The tomatoes are sweet and flavorful, so I didn’t add tomato puree, which I usually do in my restaurant.
• The key to getting the best meat texture is slow cooking. You can start cooking your Instant Pot or Crockpot goulash earlier for the best result. This slow cooker goulash will sure to please your entire family.

This recipe is the same goulash we served in the restaurant. We also used some of it to make beef goulash pies by cooking it further until it thickened. 

Other related recipes to the slow cooker goulash

If you enjoyed this slow-cooker recipe, you’d also be interested in other beef recipes on this food blog. Here are my picks:

• Chinese Beef Stew: This traditional Cantonese-style beef stew uses Cantonese seasoning and radish to stew with beef brisket, resulting in an authentic Cantonese flavor that must try.
• Beef and Mushroom Stir-Fry: The tender strips of beef, paired with the rich flavor of mushrooms, make for a perfect combination. 
• Beef Rendang: This Indonesian dish has a deeply savory flavor from a mix of Asian spices you will love.