Skip to main content

Slow cooker beef goulash

  • Receive a recipe each week via email or RSS feed.

    Slow cooker beef goulash Heart Smart Low Sodium

    Choosing lean beef stew meat will give your body protein, B vitamins and iron without a lot of saturated fat.


    2 pounds beef stew meat, trimmed and cut into 1-inch cubes
    1/4 teaspoon ground sage
    1/4 teaspoon dried marjoram
    1 tablespoon paprika
    1/4 teaspoon freshly ground black pepper
    1 large (or 2 medium) yellow onions, chopped
    4 to 6 ribs celery, chopped
    1 14-ounce can low-sodium diced tomatoes
    1 14-ounce can low-sodium beef broth
    1 teaspoon Worcestershire sauce
    3 cloves garlic, minced
    1 tablespoon cornstarch
    2 tablespoons water
    4 cups whole-grain noodles, cooked and drained


    1. Place beef in a 4-quart (or larger) slow cooker. In a small bowl, combine spices. Mix until blended. Pour spice mixture over meat and toss to coat beef. Add onion and celery.
    2. In a small saucepan, combine tomatoes, broth, Worcestershire and garlic over medium heat. Once simmering, pour over meat. Cover slow cooker and cook 4 to 4 1/2 hours on high or 7 to 7 1/2 hours on low.
    3. In a small bowl, combine cornstarch and water. Stir. Add to slow cooker and cook on high, stirring 2 to 4 times, until thickened, about 10 to 15 minutes.
    4. Pour 1 cup meat mixture over 1/2 cup noodles. Serve warm.

    Makes 8 servings

    Recipe contains: wheat, corn

    Note: Worcestershire sauce may contain anchovies

    Nutrition Facts