When muddy wellies, red wine and warm fires are giving you the winter feelings, this is a gorgeous slow cook to lean into. I love the combination of paprika and soured cream, it reminds me of a simple pork goulash I learned to do as a student. Posh student, I was.

Use a cheaper cut of beef in the slow cooker and save the peppers until close to the end to give it some colour and texture.

Serves Serves 4-6

Slow Cooker Beef Goulash and Pasta

5 minPrep Time

6 hrCook Time

6 hr, 5

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  • 100g frozen chopped onion (or one large onion sliced or diced)
  • 50g frozen chopped garlic (or a few cloves diced, minced, crushed)
  • 500g beef braising steak or stewing steak (quantity is really flexible, so use as much as your family will eat)
  • 2 tbsp paprika
  • 2 tbsp tomato puree
  • 300ml beef stock from a cube or pot is fine - add more or less water depending on how much beef you're cooking and how large your slow cooker is, you want the meat to be covered enough so that it doesn't stick out and get dry
  • ***
  • 1 green pepper sliced
  • 1 red pepper sliced
  • 200ml soured cream or natural yoghurt
  • handful flat leaf parsley
  • pasta - enough for all, 50g dry per child, 90g dry per adult


  1. Add all the ingredients above the *** into the slow cooker and cook for 4 hrs high or 6 hrs low
  2. Add sliced peppers 1 hr before the end
  3. 15 mins before serving, cook pasta, drain and mix in to goulash (you may find that keeping them separate works better for fussy eaters)
  4. Season according to the tastes of your diners 🙂
  5. Serve with soured cream, tagliatelle pasta and a sprinkle of flat leaf parsley