- Meat and poultry
- Cuts of beef
- Stewing steak
Packed with three different types of meat (pork, lamb and beef) as well as tomatoes and lots of vegetables - this stew is sure to become a favourite. Worth making a day in advance for better flavour.
36 people made this
- 5 streaky bacon rashers, diced
- 200g diced beef braising steak
- 450g lamb stew meat, diced
- 450g pork stew meat, diced
- 2 tablespoons unsalted butter
- 2 onions, chopped
- 1 bulb garlic, peeled and minced
- 125g plain flour
- 1 teaspoon caraway seeds
- 3 tablespoons Hungarian sweet paprika
- 1 1/2 teaspoons red chilli flakes
- 250ml red wine vinegar
- 1 (400g) tin chopped tomatoes
- 1.25L beef stock
- 1 (330ml) can or bottle beer
- 1/2 tablespoon salt
- 700ml water
- 2 red peppers, chopped
- 3 potatoes, peeled and cubed
- 1 parsnip, chopped
- 3 sticks celery, chopped
- 4 carrots, chopped
- 120g dried breadcrumbs
- 1/2 medium cabbage, chopped
- 150g garden peas
MethodPrep:30min ›Cook:2hr ›Ready in:2hr30min
- In a large frying pan over medium high heat, fry the bacon for 5 to 10 minutes, or until crisp. Using a slotted spoon, remove the bacon from the pan and set aside. In small batches, cook the meat in the bacon grease until browned on all sides. Use a slotted spoon to remove the meat and set it aside to add later.
- Melt the butter in the bacon grease in the same pan over medium heat. Add the onion and garlic and cook for 5 minutes. Stir in the flour, caraway seeds, paprika and crushed red chilli flakes. Stir for two minutes until all the flour has been mixed in. Whisk in the vinegar and tomato. The mixture should be very thick.
- Next, pour in the beef stock and beer. Add salt, water, red peppers, cooked bacon and browned meat. Bring to the boil, reduce heat to low, cover and simmer for 45 minutes. Stir in the potatoes, parsnip, celery and carrots and continue to simmer, covered, for 30 more minutes, or until all vegetables are tender.
- Stir in the breadcrumbs. Add the cabbage and peas and simmer for 5 more minutes.
For best results, allow to cool slightly, then refrigerate overnight and reheat before serving.
Reviews & ratingsAverage global rating:(27)
Reviews in English (24)
Mmmh love all the different kinds of meat in this one, have a look at this one and tell me what you think.http://edscookingadventures.blogspot.com/2011/03/chorizo-and-sausage-goulash.html-23 Jan 2012
by LINDA MCLEAN
Oh Anna, you did such a good job with this recipe! My family loves soups and stews on a chilly fall or winter N.J. night and you've come up with a winner! Nothing like comfort food to warm the tummies of your loved ones. I couldn't find lamb stewing meat so I had no choice but to eliminate it. I added a little gravy master at the end for flavor, only used beef stock; no water for the liquid and thickened this beautiful stew with some corn starch. Trust me friends, no need to serve over noodles; this dish stands wonderfully alone. My hubby thanks you !!!!-21 Oct 2001
An excellent blend of flavors, worth the effort. I highly suggest making it a day ahead. The vinegar and caraway were overpowering the day I made it but, were well balanced the next day. The red pepper was a little much for me but, family members thought it was great. I made this in a pressure cooker and had great success. I will make this again and again, thick, hearty and warming on a night when central NY is in the throws of a noreaster!-05 Mar 2001
In collaboration with my local butcher, Peter Bouchier, you’ll find the chuck steak and beef stock needed for this recipe in their latest Winter Box, available to purchase on their online store to be delivered straight to your doorstep.
This tomato-paprika based stew is sure to warm any belly up as we bunker down for, yet another, freezing cold Melbournian winter. Pop it on the stove in the late afternoon, and serve a bowl alongside some crusty sourdough, sour cream and freshly chopped parsley.
500gm Peter Bouchier Grass Fed Chuck Steak
1 green capsicum, cut into 2cm strips
2 garlic cloves, peeled and smashed
5 Swiss brown mushrooms, stems removed and sliced
1 medium waxy potato, peeled and diced (approx. 250-280gm)
1 tsp caraway seeds, crushed
1 tbsp ground sweet paprika
1 tsp cayenne pepper, or to taste
½ cup dry white wine (i.e. a chardonnay)
1 can of whole peeled tomatoes (400g)
500ml Peter Bouchier Beef Stock
Sour cream, finely chopped parsley, and bread to serve
In a deep saucepan or dutch oven pot, heat 2 tbsp olive oil over medium-high heat. Add in chuck steak and brown on all sides, stirring only a few times, until a light caramelisation is achieved on the edges of the beef and the liquid from the beef has evaporated. Remove from pot, turn the heat down to medium-low and add in green capsicum strips and diced onion. Cook until onion is translucent before adding in garlic cloves. Season with salt and pepper.
Increase heat back up to medium high and add in sliced mushrooms. Sautee until mushrooms are cooked through and wilted, before adding in potato, caraway seeds, paprika, and cayenne pepper. Stir to coat the vegetables in the spices. Add beef back in and add in tomato paste and cook for 1 minute before pouring in wine to deglaze the bottom and sides of the pot. Allow wine to evaporate.
Add in whole peeled tomatoes and use the back of a wooden spoon or spatula to crush in the pot. Add ½ cup water and pour stock over the mixture and add in bay leaf. Bring to the boil, then, reduce to a gentle simmer and cover for 2 hours, stirring occasionally. Cook until beef is tender, season to taste, then serve and enjoy with sour cream and chopped parsley on top, with some beautiful toasted bread on the side
Recipe: Hungarian Goulash
Travel is non-existent these days. I’ve been trying to keep adventures alive by exploring more in the kitchen! We’ve made an effort to try new recipes and bring our favorite foods/destinations to us. The first week we started, we made adjaruli khachapuri , one of my favorite Georgian foods. Then it was pierogi from Poland. For the most recent recipe attempt, it was Hungarian goulash! Since this post, I’ve also made bureks from the Balkans!
Goulash is a hearty stew made of meat and vegetables. Usually, it’s seasoned with lots of paprika and other spices. Goulash originated in Hungary, and is one of the national dishes of the country! That being said, it’s popular in Central Europe—I’ve eaten goulash in Prague before in addition to finding it on lots of menus in Budapest . It’s a very hearty meal, and perfect for warming up a chilly night!
For our recipe, we decided to go all out and use bread bowls. You definitely don’t need to, but I’d recommend having some nice bread to soak up the goulash. While it took over 2 hours to cook, a lot of that “cooking time” was actually really passive. The stew was simmering and we got up to check it at intervals.
Serving sizes can vary greatly. This recipe made about 8 serving sizes—we actually ended up freezing a few portions because there was just so much! This is really hearty and filling, and definitely easy to soak up. I hope you’ll love goulash too—here’s how to cook goulash at home.
2 tsp salt, pepper, garlic, and paprika
1 giant onion (2 medium onions) (diced)
3 or 4 medium carrots (diced)
Spices for seasoning (salt, pepper, chili powder, cumin, coriander)
2 tbsp flour or 1 tbsp corn flour
Thick, round, bloomer bread loaves (however many bread bowls you’re making)
Instructions For Cooking
1) Cut the meat into chunks. Add the flour and seasoning into a small bowl and stir. Dab all the meat in flour mix, and then fry it in vegetable oil to brown it. Take out and put to one side.
2) Dice the onions, carrots, pepper, and garlic. In a big pot, heat with oil, salt, pepper, garlic, chili powder, cumin, and coriander for 10 minutes. Add in the meat and mix well.
3) Add in the paprika and the tomato puree. I know it seems like a lot of paprika, but trust me, it works.
4) Add the beef stock to the pot, stir and mix well. Cover and simmer for 1.5 hours, stirring every 15 minutes.
5) Cube the potatoes and add to the mix. Simmer for another 30 minutes, stirring every 5 minutes. Add in a bit more seasoning (salt/garlic) if needed. Depending on the consistency of the goulash, add in the flour/corn flour to thicken if it needs it.
6) Cut the top off of the bread loaves and hollow them out to make a bread bowl. Ladle the goulash mix into the bread bowls and serve.
What If I Want Leftovers?
For most of our meals, Adam and I cook a main meal with multiple portions, so that we both have leftovers the next day. Luckily, it’s really easy to get leftovers for Hungarian goulash! Once the goulash has cooled after step 5, just package it up to either refrigerate or freeze it! The leftover bread that was hollowed out from the bread bowls goes great the next day.
If you’re interested in more Hungarian cooking, you might be interested in some of these cookbooks! You can buy Hungarian Cookbook: Old World Recipes For New World Cooks on Amazon (UK) or Amazon (US) . You can also buy a shorter cookbook Classic Recipes of Hungary on Amazon (UK) or Amazon (US) .
I loved my trip to Hungary in 2016, although there’s a lot more of the country I’d like to see! I spent most of my time in Budapest , which is a fantastic destination for a city break. I did eat goulash, but unfortunately it was so long ago I didn’t make any notes of where it was! I would definitely love to go back someday and explore more. I’d also love to see more of Hungary, as besides Budapest I only went on a daytrip to Esztergom and Visegrad . Another place to put on the wishlist for when travel resumes!
I hope this recipe inspires you to bring a little bit of Hungary into your life! And if you do find yourself on a trip to Hungary, don’t miss trying their classic dish!
*Photo credit for feature photo by ERIC ZHU on Unsplash.
Have you ever had Hungarian goulash before? Will you be trying out the recipe? Share your experience in the comments below!
Hearty Hungarian goulash recipe - Recipes
Hearty Hungarian Goulash
By Chef Linda
Goulash is not a bunch of leftover vegetables thrown into a pot with a wish and a prayer that it evolves into something edible. Oh, no. Not real goulash. Not Hearty Hungarian Goulash! Traditional goulash is a soup or stew of meat and vegetables, seasoned heavily with paprika. Originating from the medieval Kingdom of Hungary, goulash is also a popular meal in Central Europe, Scandinavia, and Southern Europe. This dish has a history. It has some clout. And while it's simple to make, it's heady with old-world flavors.
A healthier and more compassionate approach to making this is to substitute mushrooms for the beef and to use olive oil instead of butter. Mushrooms were roasted first, to add more depth, but you can also add them in raw when you add the other vegetables. That's really all there is to veganizing this authentic recipe. This dish is often served with sour cream, so check out the recipe for vegan Tofu Sour Cream which adds a lovely richness to it. Feel free to add your own flair to this recipe, but as is, it demonstrates beautifully how fresh food, simply prepared is so often the best food around. Make this a day ahead…the broth will thicken and the flavors will intensify.
Don't forget a loaf of crusty bread to go along with the goulash. They deserve each other.
"Hungarian Beef Stew is a hearty stew with chunks of beef, potatoes and a hearty Hungarian paprika flavored tomato sauce, cooked low and slow until tender. A great everyday meal that tastes amazing and isn&rsquot hard to make. Like my recipes for Slow Cooker Pot Roast, Ultimate Beef Stew and Beef Chili, this is a savory, hearty dish that you can enjoy on rapidly arriving cold fall and winter nights. Goulash is rich, flavorful and it is so tender that it tastes like you cooked your main course all day in a crock pot (did I mention that it&rsquos an awesome comfort food?)."
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This dish is quite filling by itself. However, if you are serving this for a dinner party or to feed a small crowd or just want more on the table, you can extend the dish by serving it with a few simple side dishes.
You could serve old fashioned mashed potatoes, homemade dinner rolls and a leafy green salad or steamed vegetables.
What are the basic ingredients?
The taste of great goulash comes from great meat (beef) and exceptional paprika! That’s the base of this traditional meal. Now we add some strong vegetable base and spices, and let it simmer for a loooong time. The meat needs to be soft as J.Lo’s butt (yea, we can use that expression)! And if you think it’s doable in one hour, let’s be real, it’s not! Great things take time! For traditional goulash you do not need broth, canned or fresh tomatoes, and especially no thickening agent like flour! Forget about Holly’s, Molly’s, Dolly’s and every other recipe there is about goulash, because what you’re going to read is the essence of goulash itself. The beef for goulash doesn’t need to be expensive, just the opposite, because goulash is often made from meat leftovers.
- 2 pounds round steak, cut into 1-inch cubes
- 1 cup chopped onion
- 2 tablespoons all-purpose flour
- 1 ½ teaspoons paprika
- 1 teaspoon garlic salt
- ½ teaspoon ground black pepper
- 1 (14.5 ounce) can diced tomatoes
- 1 bay leaf
- 1 cup sour cream
- 7 cups elbow macaroni
Combine steak and onion in a slow cooker.
Mix flour, paprika, garlic salt, and black pepper together in a bowl pour over steak and onion. Stir the mixture to coat beef with flour mixture. Add tomatoes and bay leaf.
Cook on Low until steak is completely tender, 8 to 10 hours.
Remove and discard bay leaf. Stir sour cream through the mixture. Switch slow cooker to High and cook until hot, about 15 minutes.
- 4 cups (950ml) homemade or store-bought low-sodium chicken stock
- 4 packets powdered unflavored gelatin (1 ounce 30g)
- 2 tablespoons (30ml) vegetable oil
- 3 pounds (1.25kg) whole boneless beef chuck roast, cut into 3 steaks
- Kosher salt and freshly ground black pepper
- 4 medium carrots (10 ounces 275g), 2 split lengthwise, 2 cut into bite-size pieces
- 2 small stalks celery (3 ounces 85g)
- 1 large yellow onion, thinly sliced (10 ounces 275g)
- 2 red bell peppers, thinly sliced (8 ounces 225g)
- 4 cloves garlic, thinly sliced
- 1/2 cup sweet Hungarian paprika (about 2 ounces 55g)
- 1 tablespoon (15ml) soy sauce
- 1 tablespoon (15ml) Asian fish sauce
- 2 bay leaves
- 4 sprigs thyme
- 2 tablespoons flour (about 3/4 ounce 20g)
- 1 pound (450g) Yukon Gold potatoes, peeled and cubed
- 1 to 2 tablespoons (15 to 30ml) apple cider vinegar
- Chopped fresh parsley leaves, for serving
- 1 large chopped up onion
- 2 garlic cloves that are minced (I use pre-minced garlic and add to taste)
- 1 tablespoon olive oil
- 1 lb ground beef, browned up and drained
- 2 (16 ounce) cans chopped stewed tomatoes
- 1 (16 ounce) can water
- 8 ounces elbow macaroni, uncooked
- salt, to taste
- pepper, to taste
- Parmesan cheese
First saute up your garlic and onions for a few minutes till cooked through
Brown your ground beef and drain excess oils
Add your beef, canned tomatoes (undrained), water, macaroni, onion, garlic and seasonings together and cook till your macaroni is tender and soft