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CategoryDifficultyBeginner

While in Hungary, we tried and tasted many Goulash dishes from different restaurants. We also cooked a variety of recipes which included pork, Hungarian salami, and beef. This one was the easiest, healthiest, and most delicious of them all and I recommend you give this a try.

Yields1 Serving
Prep Time10 minsCook Time1 hr 15 minsTotal Time1 hr 25 mins

 3 tbsp butter
 3 brown onions, sliced
 ¼ cup sweet Hungarian paprika
 1 kg stewing beef chopped into chunks
 6 cloves garlic, minced
 2 red bell peppers, seeded and chopped
 2 large tomatoes, roughly chopped
 6 carrots, chopped into bite sized pieces
 140 g tomato paste
 3 cups beef stock
 salt and pepper to taste
 1 bay leaf
Herby Dumplings
 150 g self raising flour
 salt and pepper
 2 tbsp chopped fresh herbs (parsley or thyme)
 1 egg yolk, lightly beaten
 1 tsp olive oil

1

Heat a large pot or Dutch oven over medium-high heat. Add the butter and cook the onions until beginning to brown, approximately 5 minutes. Stir occasionally.

2

Reduce heat to low (or completely remove from heat) and add the Hungarian paprika. Stir well to coat.

3

Increase heat to medium-high and immediately add the beef and garlic. Stir well and cook the beef for 5-7 minutes, or until no longer pink in the middle.

4

Add the bell peppers and cook for 5 minutes, stirring occasionally. Add the tomatoes and carrots. Mix well and cook for an additional 5 minutes.

5

Stir in the tomato paste and add the beef broth, salt and pepper, and bay leaf. Bring to a low boil, cover, and reduce heat to low. Simmer on low for approximately 60-90 minutes or until beef is tender.

6

Serve with egg noodles, fresh bread, and buttered bread, if desired.

Or try making some herby dumplings and cook in with this dish for the last 20 minutes.

For the Dumplings
7

Put the flour in a mixing bowl with the salt and pepper. Mix in the herbs. Add the egg and oil and mix, adding just enough cold water to bring it together as a dough (about 4 tbsp). Be careful not to add too much water as this will make the dumplings heavy. Knead the mixture a little.

8

Shape into eight golf-ball-sized pieces and put on top of the goulash, pushing down a little to coat in the juices. Cover with the lid and return to the heat for 15 minutes, then remove the lid and cook for a further 15 minutes.

9

When the dumplings are golden-brown, lift them out of the goulash. Pour goulash into serving bowls and put dumplings on top. Serve immediately.

Ingredients

 3 tbsp butter
 3 brown onions, sliced
 ¼ cup sweet Hungarian paprika
 1 kg stewing beef chopped into chunks
 6 cloves garlic, minced
 2 red bell peppers, seeded and chopped
 2 large tomatoes, roughly chopped
 6 carrots, chopped into bite sized pieces
 140 g tomato paste
 3 cups beef stock
 salt and pepper to taste
 1 bay leaf
Herby Dumplings
 150 g self raising flour
 salt and pepper
 2 tbsp chopped fresh herbs (parsley or thyme)
 1 egg yolk, lightly beaten
 1 tsp olive oil

Directions

1

Heat a large pot or Dutch oven over medium-high heat. Add the butter and cook the onions until beginning to brown, approximately 5 minutes. Stir occasionally.

2

Reduce heat to low (or completely remove from heat) and add the Hungarian paprika. Stir well to coat.

3

Increase heat to medium-high and immediately add the beef and garlic. Stir well and cook the beef for 5-7 minutes, or until no longer pink in the middle.

4

Add the bell peppers and cook for 5 minutes, stirring occasionally. Add the tomatoes and carrots. Mix well and cook for an additional 5 minutes.

5

Stir in the tomato paste and add the beef broth, salt and pepper, and bay leaf. Bring to a low boil, cover, and reduce heat to low. Simmer on low for approximately 60-90 minutes or until beef is tender.

6

Serve with egg noodles, fresh bread, and buttered bread, if desired.

Or try making some herby dumplings and cook in with this dish for the last 20 minutes.

For the Dumplings
7

Put the flour in a mixing bowl with the salt and pepper. Mix in the herbs. Add the egg and oil and mix, adding just enough cold water to bring it together as a dough (about 4 tbsp). Be careful not to add too much water as this will make the dumplings heavy. Knead the mixture a little.

8

Shape into eight golf-ball-sized pieces and put on top of the goulash, pushing down a little to coat in the juices. Cover with the lid and return to the heat for 15 minutes, then remove the lid and cook for a further 15 minutes.

9

When the dumplings are golden-brown, lift them out of the goulash. Pour goulash into serving bowls and put dumplings on top. Serve immediately.

Easy Hungarian Goulash