Ingredients
Units
Scale
- 2 pounds beef chuck, cut into 1-inch cubes
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, chopped
- 1 can (28 ounces) diced tomatoes
- 2 cups beef broth
- 3 tablespoons paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt, adjust to taste
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
- 2 cups egg noodles, cooked (for serving)
- Fresh parsley for garnish (optional)
Instructions
- Brown the Beef: In a skillet, heat olive oil over medium-high heat. Add the beef cubes and brown on all sides. This step enhances the flavor, but you can skip it if you’re short on time.
- Combine Ingredients: In the crockpot, add the browned beef, chopped onion, minced garlic, bell pepper, diced tomatoes, beef broth, paprika, oregano, salt, and pepper. Stir to combine.
- Slow Cook: Cover the crockpot and cook on low for 7-8 hours or on high for 4-5 hours, until the beef is tender and flavors are well combined.
- Serve: Once cooked, serve the goulash over cooked egg noodles and garnish with fresh parsley if desired.
- Prep Time: 15 minutes
- Cook Time: 7-8 hours
Nutrition
- Calories: 350kcal
- Fat: 15g
- Carbohydrates: 25g
- Protein: 30g