A Traditional Hungarian Recipe: Goulash!

This is originally from Hungary but it has become a staple in German cuisine or, at least, in my family it is! (Editor’s note: I am very tempted to insert many Hungary/hungry jokes, but I won’t. -Hadas)

Here’s my mum’s recipe:

goulash recipe

Goulash (Serves 4)


  • 500g onions
  • 3 garlic cloves
  • 3 Tbsp Oil
  • 750g beef
  • 3 Tbsp paprika powder
  • Salt
  • Black pepper
  • 1/2l beef stock
  • 400g bell peppers
  • 4 Tbsp tomato puree

Goulash 1Method:

  • Peel the onions and the garlic and cut into chunks.
  • Heat the oil in a large pan.
  • Dice the beef and fry on all sides.

Goulash 2

  • Add the onions and the garlic for a short while.
  • Then season to taste with salt, paprika powder and pepper.
    • Also, add the tomato puree and fry briefly.
  • Now add the stock, put on a lid and leave the Goulash to simmer for at least 1 1/2 hours.
    • Don’t forget to add more liquid if it gets too dry.
  • Add the bell pepper strips after 70 minutes.
  • Taste the Goulash and leave to simmer until done.
    • If you want, you can add cream and puree the sauce. If the sauce isn’t thick enough, add some corn starch.

Goulash 3

Expertise: Novice
Ease: Easy
Customizing: I usually leave out the onion but I still had one so I added it in anyway. I’d never use 500g though as I can’t eat onions very well. I can imagine this could be made with pork, too!
Repeatability: I make it every few weeks. It’s a “make on Sunday, eat on Monday and Tuesday” kind of meal for me.

Larissa Circle BG LabelDelicious! 
Enjoy My Traditional Goulash Recipe!