Hungarian Goulash

Tried, tested  and approved 12th April 2009 – Slow Cooker recipe


1 Tbsp sunflower oil

Hungarian Goulash

Hungarian Goulash

1 large onion, chopped
700g diced pork
150g button mushrooms, halved
2 tsp paprika
¼ tsp ground cinnamon
¼ tsp ground all spice
1 tsp carraway seeds
2 Tbsp plain flour
400g can chopped tomatoes
450ml hot chicken stock
salt & pepper
sour cream to serve


Heat the oil in a frying pan then add the pork, a few pieces at a time, until it has all been added to the pan. Stir in the onion and cook for 5 minutes until lightly browned.

Add the mushrooms and cook for 2 minutes. Stir in the spices and the flour and cook for 1 minute. Mix in the canned tomatoes then bring the mixture to the boil.

Transfer the mixture to the slow cooker pot. Stir in the stock and season with salt and pepper. Cover with the lid and cook on low for 8-10 hours. Spoon the goulash onto plates, top with spoonfuls of sour cream, and sprinkle with a little extra paprika.


This is a mild stew, for a hotter dish, combine paprika with chilli powder. The book suggests to serve with warmed sauerkraut or plain boiled potatoes, but I served with CousCous and it was delicious. Recipe is from the ‘Ultimate Slow Cooker’ recipe book.

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