Hungarian Beef Goulash

22nd March 2014
Hungarian Goulash

This recipe was inspired by my childhood growing up in the former GDR, Goulash was quite a common dish. You can get different types, some that are more like the well known beef stew and some that are quite spicy. Some serve it with mash or pasta. Personally, I like it to have a little kick from some hot paprika and I love it with basmati rice.

2014-03-21 20.02.13Here’s what you’ll need if cooking for 2-3:

300g of fresh lean beef, cubed or stir fry strips
1 red onion, chopped
1 or 2 red peppers, chopped
2 gloves of garlic
A little salt
Hot Paprika (if you like to add a little kick)
2 beef stock cubes
1 tbsp olive oil
500ml boiling water

350g basmati rice, boiled to serve


Add the oil to a non-stick deep pan, add the beef, some paprika, salt and garlic and give the beef a really good fry until it gets brown, don’t be afraid to let all the juices disappear. Then add the onion and peppers.

2014-03-21 18.18.21

Add the two stock cubes to the boiling water and stir well before adding them to the beef. Let it simmer for at least 30 minutes, longer if you have the time. Just turn it right down.

Best time to serve is obviously when the beef is lovely and tender. That’s why stir-fry cuts are really good as they won’t take hours to cook.

Prepare the rice and check on your goulash. It probably has cooked down quite a bit. Give it a taste, if it’s quite strong, add a bit more water. If you feel you need to thicken it, simply use 3-4 tbsps of cold water mixed with one heaped teaspoon of flour. Bring it to the boil after adding and it will thicken up your goulash.


Let me know how you get on or if you have any questions 🙂

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