Slow Cooker Beef Goulash With Mushrooms & Gnocchi
This Slow Cooker Beef Goulash With Mushrooms & Gnocchi is a comforting, hearty one-pot meal with deep, savoury flavours and rich tomato-based sauce. Inspired by traditional Hungarian goulash, this version includes tender chunks of slow-cooked beef, warming paprika, sweet onions, and a touch of red wine vinegar for balance. Toward the end, earthy mushrooms and pillowy fresh gnocchi are stirred in, transforming the sauce into a thick, satisfying stew.
Ideal for cold-weather dinners, family-style meals, or easy meal prep, this dish comes together effortlessly in the slow cooker. It’s incredibly forgiving for beginner cooks, as the beef becomes more tender the longer it simmers. Gnocchi is the perfect no-fuss addition, no need to boil separately, just stir it in at the end and let it soak up all the delicious flavour.
This recipe is dump-bag, freezer, and oven-friendly, so you can prep it ahead or freeze leftovers for later. It’s the kind of slow-cooked dinner you’ll crave again and again.
Slow Cooker Beef Goulash With Mushrooms & Gnocchi
Rate this RecipeEquipment
- Large slow cooker (5L+ capacity)
- Sharp Knife
- Chopping Board
- Measuring Cups and Spoons
- Mixing bowl
- Wooden spoon
Ingredients
- 1.2 kg beef chuck steak diced into 3-4 cm chunks
- 2 tablespoons paprika
- 3 brown onions sliced
- 4 garlic cloves chopped
- 2 tablespoons tomato paste
- 1/3 cup red wine vinegar
- 2 cups beef stock
- 700 ml passata
- 4 bay leaves
- Salt
- Pepper
To add later:
- 200 g button mushrooms sliced
- 500 g gnocchi fresh
Instructions
- In a large mixing bowl, add the diced beef, paprika, a generous pinch of salt and cracked black pepper. Toss until the beef is well coated. Then sprinkle over the plain flour and toss again to coat lightly. This will help thicken the sauce as it cooks.
- To the slow cooker add the coated beef, followed by onions, garlic, tomato paste, passata, red wine vinegar, beef stock, and bay leaves. Stir everything together to combine. Cover and cook on low for 7–8 hours or high for 4–5 hours, until the beef is tender and the sauce has thickened slightly.
- About 60 minutes before the end of cooking time, stir in the mushrooms. Cover and cook.
- Then stir in the fresh gnocchi, ensuring it’s submerged in the sauce. Cover and cook for the remaining 20–25 minutes, or until the gnocchi is soft and cooked through.
- Remove the bay leaves, give everything a gentle final stir, and serve hot.
- Top with a spoonful of sour cream and a sprinkle of fresh parsley if desired.
Video
Notes
Cooking Tips for Beginners
- Don’t skip the flour step—it helps thicken the sauce.
- Use fresh gnocchi, not shelf-stable, for the best texture.
- Stir gently after adding the gnocchi to avoid breaking them up.
Serving Suggestions
- Serve with a dollop of sour cream and crusty bread.
- Add steamed greens or a simple salad on the side.
- Swap gnocchi for cooked pasta or mashed potatoes if preferred.
Freezer-Friendly
This recipe is freezer-friendly! Cool the cooked goulash completely, portion into airtight containers and freeze for up to 3 months. Defrost overnight and reheat gently, adding a splash of stock or water if needed.Storage Advice
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Store in portions for up to 3 months.
- Reheat: Microwave or heat on the stove with a splash of liquid.
Meal Prep Instructions
- Chop and portion all ingredients except flour, mushrooms, and gnocchi into a freezer bag.
- Defrost overnight, coat beef in flour, and proceed with recipe.
- Add mushrooms and gnocchi in the last hour of cooking.
Substitutions
- Beef Chuck: Use gravy beef or beef brisket.
- Paprika: Smoked paprika or sweet paprika.
- Red Wine Vinegar: Substitute with balsamic or apple cider vinegar.
- Gnocchi: Replace with cooked pasta or mashed potatoes.
- Passata: Use crushed tinned tomatoes.
- Chicken thigh (reduce cooking time slightly)
- Lamb shoulder chunks
- Brown lentils (add during the last 2 hours)
Helpful Hints
- Coat beef evenly in flour for better thickening.
- Red wine vinegar adds depth—don’t skip it.
- Use fresh gnocchi for the best soft texture.
- Stir mushrooms in gently to keep them whole.
- Bay leaves add subtle flavour—remove before serving.
- Let goulash sit for 5 minutes before serving to thicken.
- Double the batch and freeze half for another day.
- Add extra stock if reheating to loosen the sauce.
FAQs
1. Can I make this dairy-free?Yes – the dish is naturally dairy-free unless topped with sour cream. 2. Can I make this vegetarian?
Yes – use lentils instead of beef and vegetable stock. 3. Can I freeze leftovers?
Definitely. Just cool completely and store in containers. 4. Do I need to cook the gnocchi first?
No, it cooks directly in the sauce during the final 20–25 minutes. 5. Can I skip the mushrooms?
Yes, or replace with zucchini or capsicum.
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