Cold weather means comfort food and this right here is a big time comfort food. Slow cooker Hungarian beef that’s so tender it falls apart and soooo tasty. I love paprika, and this right here has the right amount of paprika. Nothing fancy, but it hits the spot. Thankfully this recipe makes a nice big batch.
Two things that I think are important about this dish. First, the sauce. I could seriously drink it up with a straw. It’s really flavorful. Second, sour cream. Don’t be shy with it. That’s just me, but that cool creaminess really pairs great with the meat and in my case, egg noodles.
Slow cooker Hungarian beef is also great on French bread, topped with a little onion, and served as sandwiches!
Also try my slow cooker beef and broccoli.
Slow Cooker Hungarian Beef
- 3 pound chuck roast fat trimmed
- 3 medium onions chopped
- 5 tablespoons sweet paprika or more!
- 3/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 teaspoon ground caraway
- 1 clove garlic chopped
- 1 small green bell pepper sliced
- 1/4 cup water
- egg noodles or rice cooked, warm (for serving)
- 1/2 cup sour cream for serving
- parsley chopped (for garnish)
- Spray your slow cooker with non-stick spray. Add the roast.
- In a bowl, stir together the onions, paprika, salt, pepper, caraway, garlic, bell pepper and water. Pour over the roast.
- Cover and cook on low and cook until fall-apart tender, 8-10 hours.
- Carefully remove the roast to a cutting board and slice or chop as desired. Return to the slow cooker and stir.
- Serve over noodles, topped with sour cream and garnished with chopped parsley.
Nutritional values are approximate.