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A white bowl filled with beef paprikash garnished with fresh parsley.

Slow Cooker Beef Paprikash Recipe

Chef Jenn
This slow cooker beef paprikash takes the classic Hungarian-American stew and makes it almost entirely hands-off. Brown the beef, cook down the onions, and come back 8 hours later to pull-apart tender beef in a deep red sour cream sauce.
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Prep Time 30 minutes
Cook Time 6 hours
Total Time 6 hours 30 minutes
Course Main Course
Cuisine Hungarian-American
Servings 8 servings
Calories 400 kcal

Ingredients
  

  • 1 tablespoon cooking oil then as needed
  • 3–4 pounds beef chuck cut into 1-inch cubes
  • 1 pound yellow onions peeled and thinly sliced
  • 4 cloves garlic coarsely chopped
  • ¼ cup sweet Hungarian paprika
  • 1 teaspoon smoked sweet paprika
  • 1/2 teaspoon smoked hot paprika
  • 2 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • 1 cup beef broth
  • 1 teaspoon kosher salt plus more to taste
  • 1/2 teaspoon black pepper
  • 1 bay leaf
  • 1/2 cup full-fat sour cream
  • 2 tablespoons flour

Instructions
 

  • Heat the oil in a large skillet or Dutch oven over medium-high heat. Brown the beef well in batches, adding more oil as needed, and transfer each batch to the slow cooker.
  • Reduce the heat to medium. Add the onions to the same pan and cook until substantially softened and beginning to caramelize, about 10 minutes.
  • Add the garlic and tomato paste and cook for 2 to 3 minutes, stirring well to combine.
  • Turn off the heat. Stir in the sweet paprika, smoked sweet paprika, smoked hot paprika, and Worcestershire sauce until the onions are evenly coated.
  • Add the onion mixture to the slow cooker along with the beef broth, bay leaf, salt, and pepper. Stir well.
  • Cover and cook on LOW for 7 to 8 hours or HIGH for 4 to 5 hours, until the beef is fall-apart tender.
  • Whisk the flour with 2 tablespoons water to make a slurry. Stir it into the hot stew and cook 15 to 20 minutes more, until the stew returns to a simmer and thickens.
  • Discard the bay leaf. Temper the sour cream by whisking in a ladle of the hot liquid, then stir the sour cream into the stew. Taste and adjust salt.
  • Serve hot over egg noodles or spaetzle, sprinkled with parsley.

Notes

Recipe Card Tips

  • Add the paprika off the heat. It scorches in seconds over a live burner and turns the whole pot bitter.
  • Let the stew stop bubbling for a minute before the tempered sour cream goes in. Stirring it into a rolling simmer is how it curdles.

Nutrition

Serving: 1.5cupsCalories: 400kcalCarbohydrates: 11gProtein: 35gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 126mgSodium: 609mgPotassium: 835mgFiber: 3gSugar: 4gVitamin A: 2024IUVitamin C: 6mgCalcium: 74mgIron: 5mg

A Note on Nutritional Information

Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.

Keyword beef paprikash recipe, crockpot beef paprikash, Hungarian beef paprikash, retro slow cooker recipes, slow cooker beef paprikash
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