Smoked Paprika Goulash for the Slow Cooker Recipe

Other than braising this on the stove-top in a Dutch oven (four hours – three was not long enough) because I started it too late for the slow cooker, I made this as is – and I can’t imagine anything could be done differently that would have improved this. I was a little gun shy using all smoked paprika and had briefly considered playing it on the “safe” side by using it half and half with sweet paprika. I thought about substituting wine or broth for the water. I entertained the idea of adding mushrooms. In the end, however, I decided against all those changes I thought might make this “better” and in so doing we had a 5-star dinner resulting in clean plates and no leftovers. The meat is fork tender and the beautiful gravy thick, rich and boldly flavored. Different paprika, broth or wine rather than water, additions such as mushrooms – all unnecessary. There was enough depth and character to the dish with the onions, tomato paste and, of course, the smoky paprika. An absolutely delicious and satisfying cold weather dish with good old-fashioned charm.

This was one of the best crockpot dishes I've ever had the pleasure of making, as well as eating! After reading several reviews I did alter the recipe quite a bit. First off, my supermarket had a special on pork stew meat, so I ended up using three pounds of that. I couldn't find smoked paprika anywhere, so I ended up using regular. I also used a rub from "Grill Masters" which was called "Sweet and Smoky Rub" which tasted phenominal! It did have smoked paprika as well as a hint of cinnamon, and also chitpolte powder. I also cut down the onion to one large one, and added two red peppers because I've heard paprikash should always contain red peppers! I also used one package of fresh baby Portabella mushrooms. I also added one can of chopped tomatoes as well as the tomato paste. I did cook it for about 5 hours on low yesterday, and when it was cool I refrigerated overnight. Tonight I threw it back in the crockpot for about three hours on low, and I did serve it over egg noodles. I had some dinner guests this evening, and they could not stop talking about how wonderful it was! I would definately make it to serve the next day, as the taste and the texture of the meat was meltingly tender. All in all....an awesome recipe!

The dish was excellent. I did use beef broth in place of the water and added about a tablespoon of flour dissolved in a 1/4 cup of water at the end to slightly thicken the broth.

In addition to the called-for garlic, I added a half-teaspoon of granulated garlic and an extra 3/4 tsp coarse-ground black pepper. Heresy, I know, but I also added 1/2 tsp red pepper flakes. And red wine rather than water. Overall, I found the modified recipe to be most excellent, especially the next day.

I made this with some of the other reviewers suggestions. I used one large vidalia onion and about 4 cloves of garlic. I also used about two tablespoons of flour and added a teaspoon of ground mustard to the coating mixture for the beef. I used 32 ounces of low sodium beef broth instead of water and added a tablespoon of caraway seeds to the mixture with one can of tomato paste. Also added the rest of the left over coating mixture from the meat to the slow cooker to help thicken it a bit. Cooked it in the crock pot on low for 6 hours and it was perfect. Everyone loved it and wanted seconds and thirds. I'll definitely make it again.

This was an awesome dish! I only used 2 lbs of beef stew meat and cut the salt down to less than 1 tsp, 2 tsp is way too much. In place of the water I used low sodium beef broth which was even more of reason to keep the salt to a minimum. One large vidalia onion was plenty of onion for this dish. My last modification was that I used sweet Hungarian paprika in place of the smoked as my store was fresh out of smoked paprika. I always use sweet Hungarian paprika in all my goulashes and paprikash type dishes anyway, although I would love to try this with the smoked next time. I served this over egg noodles with a spoon full of sour cream on each dish. I used a large saute pan and was able to brown all my paprika covered meat at the same time, however I only used 2 lbs so that is probably why. Do try this, it is great!!

Made this in my French Oven. 300 degrees for 3 hrs. Don't believe meat can get any more tender than this.

Very good. I cooked on the stove top instead of a slow cooker for about 4 hours or so on very low. This makes a tasty gravy. I used half beef broth and half red wine instead of water (why add water when you can add flavor?) and bacon drippings to saute the beef but otherwise kept the ingredients the same. I did not sprinkle the meat with the paprika while browning; I sprinkled as it came out of the pan. We'll make this one again.

This was a great fall dinner for my husband (I don't eat meat). I used all of the ingredients but used a different method because I was pressed for time. Instead of sautéing the onions, I sliced them thinly and just put them in the crockpot. With the meat, I put all the dry seasonings plus 1/4 cup of flour in a resealable bag, put the meat cubes in, shook it up, and then added that to the crockpot as well as the remaining ingredients, except for the oil, for the goulash. It turned out very well. I'm sure that the original method is also great, and I will do it that way next time, if I have time, but it's good to know you can make this savory dish faster, and I guess lower calorie too by omitting the oil. Thanks!

I put it ingredients all into a pressure cooker for 1 hour on high I added 1/2 cup of red split lentils for thickening and 2 carrots Yummo

This was very yummy and easy to prepare. I totally ignored the salt amount (I know AR changed it from 2 tablespoons to 2 teaspoons, but still, that is WAY too much). I was fine with just a sprinkle of salt- the tomato paste has a lot of salt in it already. I'd salt to taste about an hour or so before you serve it. I used a mix of Spanish smoked paprika, and sweet Hungarian paprika (didn't want to use up all of my smoked paprika in one shot!). There was a nice hint of smoke. I only used one pound of meat- 3 lbs would have been way too much for us. This was a very flavorful and hearty dish.

"AMEN"& "I" KNOW I CAN BELIEVE THIS "AMEN!!!"

I really thought I would like this, but to me it tasted like eating spoonfuls of smoked paprika straight from the jar. I made it as written.

I made no changes. Delicious!

Super flavorful and very unique. Be sure to get smoked paprika and definitely top with sour cream. For a little added spice, I used cayenne pepper and some chipotle hot sauce. Thanks for the recipe!

This turned out better than I expected.

I will make this recipe again because my husband loved it, and I get tired of cooking the same things repeatedly. I found it okay. It was easy enough to make, but the prep time is wrong. According to the recipe it takes 9-10 minutes to cook the veggies, and then you have to brown three batches of the beef - no way you are doing that in 15 minutes even staring with everything pre-cut.

This is a great dish!! Only thing I changed, the Smoked Paprika I got was imported from Hungry and Picked it up at an Amish market in Middle Kentucky. This recipe I shared with the family and it has become a beef stew replacement for most.

Delicious

First time making Goulash and it was super yummy and easy