According to my mum, goulash was mince fried with onions and tomato purée. We usually had it with mashed potato and peas.

This is real Hungarian Goulash, adapted for a slow cooker.



  • 500 g lean beef cut into 3 cm cubes
  • 1 Tbsp flour
  • 2 medium onions, chopped
  • lots of  garlic, crushed, chopped or minced
  • 2 carrots, diced
  • 1 parsnip, diced
  • 2-3 potatoes, diced
  • a few chopped celery leaves
  • 2 cups of fresh or canned chopped tomatoes
  • 1 Tbsp tomato paste
  • 3 capsicums sliced; one red, one yellow, one green – for colour
  • 1 Tbsp paprika
  • 1 tsp caraway seed
  • 2 or 3 bay leaves
  • 1/2 tsp ground black pepper
  • 1/2 tsp salt (or to taste)
  • 1 tsp sugar
  • 1/2 cup water
  • oil


  1. Roll the beef in the flour to coat it
  2. sautee the onions in oil until they are caramelised
  3. add the floured meat and garlic and sautee
  4. when the meat is browned add it to a slow cooker with  the remaining ingredients.
  5. Cook for the usual time on high or low.

The goulash should have a thick, rich red/brown sauce or gravy. If it looks a bit thin, remove the lid for the last hour or so of cooking.

Serve with warm crusty bread, pasta, or rice.


About Alan

Alone in a sea of spinifex.
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