Hungarian Goulash

  • Servings: 4

Goulash has originated and is a national dish in Hungary but it is also a popular meal in other parts of Europe.

It is a stew of meat (any meat) and vegetables and seasoned mainly with paprika.

It is served with either home made dumplings, or potatoes, or noodles, or just bread.

I usually serve goulash with pasta such as Fusili, Elbow Macaroni, Penne or Farfalle (Bow Ties).


  • 500g of beef, cut in cubes or strips
  • 1 big onion, thinly sliced
  • 125g of chestnut mushrooms, sliced (optional)
  • 1 green bell pepper, diced
  • 3 cloves of garlic, mashed
  • 1 cube of beef stock, organic
  • 3 or 4 tbsp of olive oil
  • 1 heaped tbsp of paprika
  • 1 flat tbsp of sweet smoked paprika
  • 1/4 tsp of hot smoked paprika or chili powder
  • 1 bay leaf
  • 1 tbsp of tomato paste
  • 1/2 tsp of caraway seeds (optional)
  • 1/2 tsp of turmeric (healthy supplement)
  • Salt and pepper


Step 1

Heat the oil in the casserole then add the beef and fry until golden brown on all sides. Stir in the onions, garlic and when they start to brown add the mushrooms (if using any).

Step 2

Then stir in the peppers followed by the bay leaf, tomato paste and all the other spices, including the pepper and salt.

Step 3

Stir fry for a little while then add half a glass of water and let it simmer on a low heat until the meat is tender and the sauce thick enough.

Step 4

Serve hot with the accompaniment of your choice.


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