Cold weather means comfort food and this right here is 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 because I devoured it.
The Keys To Success
Two things that I think are important about this slow cooker Hungarian beef. 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.
Why egg noodles? I dunno actually. My memories of my mom making Hungarian beef (and not in a crockpot) are of having it served over egg noodles. Egg noodles frustrated the heck out of me as a kid. I’d try to poke them with my fork and they’d just slide all over the place. And often, they’d slide off my plate and onto the table. Or worse, the floor. Now, I have that ‘fork shovel’ thing working for me so I can just scoop them up.
Serve over rice if you’d rather do that instead!
- Generous Capacity: 7-quart slow cooker that…
- Cooking Flexibility: High or low slow cooking…
What Can Brown Do For You?
I usually find myself browning any meat before adding to the slow cooker. I didn’t actually do that with this dish and it actually came out great. I like the texture that browning adds. And the color. And flavor. But I didn’t miss it when I omitted that step. I’ll leave it up to you. It’s kind of a pain, digging out another dish. Splatter. Cleanup.
Serve this on French bread, topped with a little onion, and served as sandwiches!
Also try my slow cooker beef and broccoli.
Slow Cooker Hungarian Beef
Equipment
Ingredients
- 3 pound chuck roast fat trimmed. browned in a skillet or Dutch oven first if desired
- 3 medium onions chopped
- 5 tablespoons paprika or more!
- ¾ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- ½ teaspoon caraway seed ground
- 1 clove garlic chopped
- 1 small green bell pepper sliced
- ¼ cup water
- Wide Egg Noodles cooked, warm (for serving)
- ½ cup sour cream for serving
- parsley chopped (for garnish)
Instructions
- 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.
Notes
Nutrition
- Package Includes: Six (6) Reynolds Kitchens Slow…
- Easy Cleanup: These strong, reliable slow cooker…