Hungarian Goulash Recipe

Hungarian Goulash


  • 1kg beef
  • 2 large onions
  • 3 large red peppers
  • 2 ripe tomatoes or the equivalent in tomato concentrate
  • 2 potatoes (optional for extra thickness)
  • paprika powder (whatever spiciness you prefer)
  • meat stock or stock cube
  • salt
  • pepper
  • olive oil
  • Crème fraîche or sour cream (optional)

How to make Hungarian Goulash

Goulash is a meaty dish which has its origin in Hungarian cuisine. There are many varieties often more soups than stews and are often adapted to other local tastes. My favorite is definitely this one, a more German variety.

  1. dice the beef to about 2-3 cm diameter
  2. season it with salt, pepper and paprika powder
  3. heat up some oil in a big pot
  4. add the seasoned beef and leave it until brown
  5. chop up the onions and the peppers and add them to the browned meat
  6. let it simmer for another 10 minutes
  7. now add the chopped tomatoes or tomato concentrate and some stock (and the optional chopped up potatoes)
  8. add some more paprika powder (as much as you like) and let everything cook until the beef is tender
  9. the amount of stock you add defines the type of Goulash you get, it can vary from a thick sauce to a pretty liquid soup
  10. season again if necessary and add a splash of Crème fraîche or sour cream if you like
  11. serve on top of boiled potatoes or Spätzle
  • telliecoin
    telliecoin says

    AH! :D now I can make my own goulash!

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