The hubby's got a serious appetite for this one, so it's on my cook list every few days.

Oh, goulash, that hearty, comforting hug-in-bowl from Hungary! This slow cooker Hungarian goulash with noodles is the type of meal I turn to when I need a little bit of warmth and tradition packed into my evening. After a long day at the office, there's nothing quite as reassuring as knowing this savory stew is bubbling away at home. Originating from Hungarian shepherds who needed filling meals after long days in the fields, goulash is a perfect fit for anyone craving a rich and flavorful dinner that doesn’t skimp on the comfort factor. And why do we want it? Between its aromatic spices and tender beef that falls apart at the touch of a fork, goulash is proof that true love can be served on a plate—or, in this case, in a bowl over some twirly noodles!

As for sides, the goulash itself is quite hearty, but if you want to round out the meal, a crisp green salad with a vinaigrette dressing balances the richness beautifully. And, trust me, you can't go wrong with a slice of a rustic loaf to sop up any remaining sauce.

Servings: 6

- 2 pounds beef chuck, cut into 2-inch cubes
- 2 medium onions, chopped
- 3 garlic cloves, minced
- 2 red bell peppers, diced
- 3 tablespoons tomato paste
- 2 tablespoons Hungarian paprika (regular paprika works, but Hungarian is the real deal!)
- 1 teaspoon caraway seeds
- 1 teaspoon dried marjoram
- 1/2 teaspoon dried thyme
- 2 bay leaves
- 2 cups beef broth
- Salt and pepper to taste
- 1 pound egg noodles, cooked and drained
- Sour cream, for serving (optional)
- Fresh parsley, chopped, for garnish (optional)

1. Season beef cubes with salt and pepper. In your slow cooker, combine the beef, onions, garlic, red peppers, tomato paste, paprika, caraway seeds, marjoram, thyme, and bay leaves. Toss to make sure the meat is well-coated with the spices.

2. Pour in the beef broth, stirring everything together. The liquid should not completely cover the meat and veggies—that's the trick to a thick goulash!

3. Cook on low for 8 to 10 hours, or on high for about 5 hours, until the beef is melt-in-mouth tender. Which timing you choose depends on how your day's shaping up—flexibility is key!

4. When ready to serve, remove the bay leaves. Serve the goulash hot over a bed of egg noodles, with a dollop of sour cream and a sprinkle of fresh parsley if you're feeling fancy.

Want to mix it up? Try adding a diced potato or two for a heartier stew, or throw in some carrots for a touch of sweetness. And if you're going gluten-free, swap out the egg noodles for your favorite gluten-free pasta, or for a lower carb version, serve it over cauliflower rice. Also, if you find your goulash is a bit too thin for your liking, mix a tablespoon of cornstarch with two tablespoons of water and stir it in during the last 30 minutes of cooking.
As for meal prep, this goulash is a winner all week long—it actually tastes better the next day as the flavors have more time to marry. Just prepare a big batch on Sunday, and enjoy the ease of rewarming portions for a quick dinner after work. Plus, it freezes beautifully, so don't be shy about making a little extra!