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Home > Recipes > Beef and Veal > Hungarian Beef Goulash

Hungarian Beef Goulash

Submitted by: Victor Ruzhitsky

Date submitted: 17 March 2009 at 14:35:30

Cover Recipe: "Traditional Hungarian Goulash made with thick chunks of braising steak in a sweet paprika spiced warming winter gravy."

Hungarian Beef Goulash

Total Time:

2 hours 30 minutes

Originaly Yeild:

4 servings




450 g,  braising steak

1 medium,  onion

2 medium,  potatoes

50 g,  flour

1 tin,  chopped tomatoes

1 medium,  red pepper

3 tbsp,  olive oil

1 level tsp,  freshly ground black pepper

1  garlic clove crushed

1 tsp,  ground paprika

0.50 tsp,  cinnamon

100 ml,  good beef stock (or beef stock cube dissolved in hot water)

100 ml,  red wine

0.50 tsp,  mixed herbs

1 tsp,  crushed sea salt


  1. Trim the fat from the beef and cut into 2cm cubes, quarter and core the red pepper and then cut into thin strips, finely chop the onions.
  2. Place the flour, salt, pepper and cinnamon in a bowl and mix. Add the beef cubes and coat well.
  3. Add 2 tablespoons of oil to the pan and fry the flour coated beef for about 5 minutes while stirring to ensure the beef is browned on all sides. Remove from the pan and set aside.
  4. Add 1 tablespoon of oil to the pan and sweat the onions and garlic over a medium heat until they have softened.
  5. Add the beef back to the pan with the remaining ingredients except the peppers and stir to mix evenly. Add a splash more stock if the mixture seems too thick.
  6. Cover the casserole dish and place in the oven for about 2 hours or until the beef is tender. 30 minutes from the end give it a good stir and throw in the peppers
  7. Serve the goulash with a generous portion of boiled rice to mop up the delicious sauce.

Reviews on this Recipe

15 February 2010 -  IslandMagic


Thanks See Full Review

01 January 2000 -  Ben Durkin


Excellent recipe See Full Review

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