I hesitated to post this recipe. It has ketchup in it. It feels a little weird promoting a recipe whose secret ingredient is ketchup.  But here’s the thing. This goulash recipe is really good. And it’s a solid and easy option for a weeknight dinner. No, I probably wouldn’t make it with company coming for dinner but it’s a meal that the whole family will be happy to eat on a Wednesday night.
This is actually my mom’s recipe and it was a staple in our meal rotation growing up, especially in the winter. Throw the ingredients in the crockpot in the am, set it to low and let it cook till dinner time. You’ll come home to a house that smells amazing, I promise.
Crockpot Hungarian Goulash
*Note: I am not Hungarian and have no idea if this is an actual Hungarian recipe, but it was always pitched this way to me when I’ve had it in the past
2 lbs stewing beef
2 onions, medium chop
1/2 cup of ketchup
3/4 cup water
2 tbsp brown sugar
3 tbsp worcestershire sauce
1 tbsp. paprika
1 tsp. salt
To thicken, at end of cooking
2-3 tbsp flour
For serving
1 package of wide egg noodles
First, season the beef with salt and pepper. I’ll usually sear it in a skillet before putting it in the crockpot, but this is optional. You can put it straight into the crockpot if you’re pressed for time.
Chop your onions and assemble the sauce. Mix the ketchup, brown surgar, water, worcestershire, paprika and salt.
Sprinkle onions over beef in crockpot and pour sauce over top.


Cook on low for about 8 hours. Right before serving, scoop out a little bit of the sauce and mix with the flour until smooth. Pour back into the crockpot and stir to incorporate.

Serve over cooked egg noodles. Enjoy!