This recipe is for the traditional spicy Hungarian dish, Magyar Gulyas, with plenty of meat and a garlic-onion brown sauce with a tinge of red, rather than American-style goulash with a tomato base also known as American chop suey and slumgullion. It's rich and satisfying. You can serve it with wine and candlelight, in a bread bowl, or to a bunch of hungry folks who just came in from the cold. A spoonful of sour cream melting in energizes it. It's simple to make, especially with the slow-cooker or instant pot making the meat melt-in-your-mouth tender and deepening the flavors.
For traditional slow cooker goulash, you'll be separately preparing the vegetables, then browning the meat, then creating the sauce. All of these will be combined in the slow cooker and cooked for 7-9 hours. If you have an instant pot, you can do all of the prep cooking in it, taking each round out of the pot and then combining to cook in less than an hour.
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