Slow Cooker Hungarian Goulash & Noodles

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 109.

	this recipe	typical
liquid	79%	63%
fat	4%	1%
aromatics	17%	33%
salt	1%	1%
thickener	3%	0%
vegetables and beans	71%	107%
collagen idx	0.8	0.8
marbling idx	0.8	0.6

Adapts cleanly: dairy-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

907 g	2 pounds beef chuck roast (cut into 1-inch cubes)
28 g	1/4 cup sweet paprika
	1 teaspoon caraway seeds
4 g	2 teaspoons dried marjoram
8 g	2 teaspoon Kosher salt
1 g	1/2 teaspoon freshly ground black pepper
8 g	1 heaping tablespoon all purpose flour
40 g	3 tablespoons olive oil
150 g	1 large yellow onion (chopped)
3 g	1 teaspoon minced garlic (about two cloves)
397 g	1 14- ounce can fire roasted diced tomatoes (undrained)
720 g	3 cups beef broth
32 g	2 tablespoons Worcestershire sauce
244 g	4 medium carrots (cut into 1/2" pieces)
	3 medium parsnips (cut into 1/2" pieces)
142 g	5 oz sweet peppers (chopped)
16 g	2 tablespoons cornstarch
	Egg noodles

Method: 8 steps, published by amandascookin.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“Its close but not so close. Instead of flower and cornstarch you use diced yellow onions that has been previously carmelized in the pan. After onion caramelization you would add cube cut beef chunks. The key is…you put same amount of onion weight as the weight” — a cook, 5★

“We got to visit Hungary and tried goulash and it was amazing. This is really close and my whole family (kids included) loves it. Sadly, they have grown up so now there are less left overs. I make it as is and it’s delicious. Thank you so much for sharing. I’m ” — a cook, 5★