Slow Cooker Beef Brisket Goulash
Prep time
Cook time
Total time
Slow Cooker Beef Brisket Goulash : Smoked paprika & plenty of peppers transform chunks of inexpensive lean brisket into something special. Serve with noodles and sour cream or a big bowl of creamy mashed potatoes.
Recipe type: Main
Cuisine: Slow Cooker / Crockpot
Serves: 4 to 6 portions
  • 1 kg (2.2 lb) beef brisket or chuck steak cut into large chunks
  • 2 tablespoons paprika
  • 1 or ½ tablespoon smoked paprika
  • 2 tablespoons plain flour
  • Plenty of salt and pepper
  • 4 to 6 tablespoons of oil
  • 2 tablespoons tomato puree
  • 2 garlic cloves crushed
  • 1 bay leaf
  • 125 ml (½ cup) beef stock
  • 400 ml (1 ½ cups) passata / sieved tomatoes
  • 3 red peppers sliced
  • 2 tablespoons cider vinegar
  • Sour cream and freshly chopped parsley to serve
  1. Lightly grease the inside of your slow cooker with oil or cooking spray and turn your slow cooker on high.
  2. Add paprika, smoked paprika and salt and pepper to your flour and coat the beef chunks before setting to one side.
  3. Heat the oil in a large frying pan on a medium heat. Add the paprika floured beef chunks to your frying pan and brown well before transferring them to the slow cooker.
  4. Add a little more oil to your frying pan and soften the onion before adding the tomato puree and crushed garlic. Add the passata and stock to onion mix and warm through before transferring to the slow cooker.
  5. Stir well and add the bay leaf and leave to cook with the lid on for 6 to 8 hours on low or 4 to 6 hours on high.
  6. Add the sliced red peppers and cider vinegar and stir and cook on high for 1 to 1/1/2 hours with the lid on.
  7. After one hour check you peppers are cooked to your liking and the stew is the thickness you like. For a thicker stew add a little cornflour and water and cook with the lid off for another half hour.
  8. Serve with soured cream and chopped fresh parsley with buttered noodles or a big bowl of creamy mashed potato.
Slow Cooker Beef Brisket Goulash freezes well.
Recipe by Tales From The Kitchen Shed at