Hungarian Goulash
Recipe type: Entree
  • 2 tablespoons of olive oil
  • 500 grams of beef, either shoulder or shin cut into chunks
  • 2 medium onions
  • 2 cloves of garlic
  • 5 medium potatoes
  • 2 carrots (any root vegetable is suitable)
  • 2 green peppers
  • 1 plum tomato (one from a time will do)
  • 1 stick of celery
  • Fresh parsley
  • 2 teaspoons of paprika
  • Carroway seeds
  • Cardamom Seeds
  • Bay leaf, thyme, rosemary (fresh herbs are best.)
  • Sour Cream
  • Seasoning
  1. Slice the onions thinly and sweat in the oil.
  2. Add salt to the chunks of meat and brown them nicely with the onions.
  3. Add the paprika. Keep stirring because paprika can burn easily. Add the spices and herbs.
  4. Cover with water and allow to simmer on a very low heat for about 40 minutes or until the meat is cooked.
  5. Chop and add the tomatoes and green bell peppers and crushed garlic.
  6. Continue to simmer on a low heat with the lid off.
  7. Dice the rest of the vegetables and add them to the pot.
  8. Continue to cook until the potatoes are soft and start to thicken the stew.
  9. If it is too watery, add a teaspoon of tomato puree and turn up the heat and let it boil until it reduces.
Recipe by JAQUO Lifestyle Magazine at