Open Mobile Menu
Open Mobile Menu
Hungarian goulash in white dish

Chef Norm’s Hungarian Goulash

Great for these cold winter days!


  • 2 pounds cubed beef chuck roast
  • 2 large onions, diced
  • 1/2 cup ketchup
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon brown sugar
  • 2 teaspoons salt
  • 2 teaspoons Hungarian sweet paprika
  • 1/2 teaspoon dry mustard
  • 1 1/4 cups water, divided
  • 1/4 cup all-purpose flour


  1. Place beef in slow cooker, and cover with onions. In a medium bowl, stir together ketchup, Worcestershire sauce, brown sugar, salt, paprika, mustard, and 1 cup water. Pour mixture over beef and onions.
  2. Cover, and cook on Low for 9 to 10 hours, or until meat is tender.
  3.  Mix 1/4 cup water with flour to form a paste, and stir into goulash. Cook on High for 10 to 15 minutes, or until sauce thickens.