🎼 Perfect partnerSlow Cooker Chicken Tortilla Soup
🌮 ⏱️ 15 min
Oven + stovetop — no fighting over heatShares 10 ingredients (garlic, pepper, tomato)
👨🍳 Instructions
✨ Meez Magic · 7 steps → 12 actionsReady to cook?
Immersive step-by-step Cook Mode with timers.
1
Cut the beef chuck into bite-sized cubes
2
Slice the carrots into rounds and peel and cube the potatoes
3
Heat vegetable oil in a large pot over medium heat
4
Add diced onions and cook until soft and golden brown
5
Stir in minced garlic, then add the beef cubes
6
Sear the beef on all sides until browned
7
Sprinkle in Hungarian paprika and caraway seeds, stirring well to coat the beef
8
Add diced tomatoes and chopped bell peppers, then pour in the beef broth
9
Bring the mixture to a simmer
10
Reduce heat, cover, and let cook, stirring occasionally
11
Add carrots and potatoes to the pot and continue simmering until they are tender
12
Remove bay leaves, adjust seasoning, and serve warm
🎉
You're all done!
Enjoy your hungarian goulash (gulyás) — and don't forget to share.
Swaps, storing and making ahead
Good to know
Swaps
- No Hungarian paprika? Use another sweet or smoked paprika, though the flavor will be milder.
- No caraway seeds? Use a pinch of ground fennel or cumin for a similar earthy note.
- No beef chuck? Beef stew meat or brisket works, cut into bite-sized cubes.
Storing it
Store leftovers in an airtight container in the fridge for 3-4 days or freeze for up to 3 months. Reheat gently on the stove until steaming hot.
Making it ahead
The goulash can be fully cooked up to 3 days ahead and kept in the fridge; flavor deepens as it sits, so reheat before serving.
Notes by Meez Magic, written for this recipe. Use your judgment.
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