Slow Cooker Vegetable Goulash

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recipe by Octopus Publishing

  • Time icon
    Total Time
    5hrs 5mins
  • Serves icon
  • Calories icon

A hearty, nutritious vegetarian goulash is bursting with chunky vegetables and the smoky flavor of paprika. This slow-cooked version allows the flavors to mingle for hours until the hearty stew is rich and flavorful.

recipe updated May 8, 2020


  • Onion icon
    1 (about 140 g)
  • Rutabaga icon
    1 ½ cups (about 237.6 g)
  • Carrot icon
    1 ½ cups (about 194.4 g)
  • Potato icon
    1 ½ cups (about 360 g)
  • Red bell pepper icon
    Red bell pepper
    1 (about 150 g)
  • Celery stalk icon
    Celery stalk
    2 (about 90 g)
  • Button mushroom icon
    Button mushroom
    5 cups (about 432 g)
  • Red pepper flakes icon
    Red pepper flakes
    ¼ tsp (about 0.2 g)
  • Sunflower oil icon
    Sunflower oil
    1 tbsp (about 14.25 g)
  • Salt & pepper icon
    Salt & pepper
    as needed
  • Smoked paprika icon
    Smoked paprika
    1 tsp (about 2.15 g)
  • Caraway seeds icon
    Caraway seeds
    1 tsp (about 2.25 g)
  • All purpose flour icon
    All purpose flour
    1 tbsp (about 8.1 g)
  • Canned chopped tomatoes icon
    Canned chopped tomatoes
    368.88 g (about 1 ½ cups)
  • Vegetable stock icon
    Vegetable stock
    1 ¼ cups (about 300 g)
  • Bay leaves icon
    Bay leaves
    2 (about 0.4 g)
  • Sour cream icon
    Sour cream
    ¾ cup (about 160.8 g)


  • kCook icon Skillet pan
  • kCook icon Slow cooker
  • kCook icon Slow cooker bowl
  • kCook icon Large cast iron skillet

Step preview

  1. Heat sunflower oil to a clean large cast iron skillet
  2. Add onion to the large cast iron skillet
  3. Fry until softened
  4. Add rutabaga, carrot, potato, red bell pepper, celery stalk, button mushroom and salt & pepper to the large cast iron skillet
  5. Fry - 2 min
  6. Stir in smoked paprika, red pepper flakes and caraway seeds to the large cast iron skillet
  7. Cook - 1 min
  8. Stir in all purpose flour to the large cast iron skillet
  9. Mix in canned chopped tomatoes and vegetable stock to the large cast iron skillet
  10. Add bay leaves to the large cast iron skillet
  11. Season with salt & pepper
  12. Transfer content of large cast iron skillet to slow cooker bowl and cover
  13. Cook in slow cooker until tender while stirring occasionally - 4 hr 30 min, low heat
  14. Remove
  15. Serve
  16. Drizzle with sour cream
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