Hungarian Goulash Recipe Australia

1. Easy Beef Goulash Recipe
   1. Traditional Beef Goulash Recipe
2. Skinnymixer's Hungarian Goulash

This beef goulash is a hearty, warming stew of slow-cooked, fall-apart beef in a rich and slightly smoky tomato and paprika sauce.

You can make it in the oven or the slow cooker. I love to use two different types of paprika for extra layers of flavour.

Tender chunks of beef in a thick tomato and pepper sauce - spiced with beautiful smoky paprika (don't go easy on the paprika now - this stew can take plenty).

Hungarian Goulash Recipe

. Traditional goulash, I'm told, is more of a soup that doesn't rely on flour for thickening. Tomato is also a fairly modern addition.

There are a number of Hungarian and non-Hungarian variations of goulash out there (according to Gundel's Hungarian cookbook) some using beans, wine, flour, potatoes and some are extremely simple.

My version (passed down from my dad, with a few little tweaks) is a rich, slightly smoky, tomato-based version. I like to add slices of red bell pepper, then serve with pappardelle pasta and lots of sour cream.

Easy Beef Goulash Recipe

I love making stews in a dutch oven (<-- affiliate link) as I find they seem to thicken a little better. Also, the initial browning of the beef means the base of the pan gets covered in a dark brown crispy bits. It might seem a bit alarming at first (as it looks like it's sticking), but a few minutes after pouring the stock and tinned tomatoes in and you'll find you can stir all of those bits into the goulash - which results in a

I love how the sauce bubbles away and splashes the sides of the pan as it's cooking in the oven.  It WILL look dark and covered in well-cooked sauce when it comes out, but you've got to admit - it does look pretty inviting.

Although I used my dutch oven pan for this, you can also use a slow cooker. Simply fry everything off up to step 3, reduce the amount of stock by half a cup, and cook on medium for 4-5 hours or low for 5-7 hours.

Hungarian Veal Goulash

You can swap out the beef for pork if you like. If you fancy a chicken version, I've got a lovely chicken paprikash in my new ebook.

You can also swap out the red peppers for green peppers, or you could include some even add some chopped chilli peppers for a bit of spice.

You can halve the recipe, sticking to the same ingredient ratios.  So to make it for four people you would reduce all of the ingredients by half.

Hearty Hungarian Style Venison Goulash Stew

It will likely need 30-45 minutes less in the oven. Keep a close eye on it after the first 90 minutes of cooking, just to ensure it doesn't cook dry. If it starts to look a little dry, add a good splash of stock or water.

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A warming stew of fall-apart beef in a rich and slightly smoky tomato and paprika sauce. Make this goulash in the oven or the slow cooker.

Traditional Beef Goulash Recipe

Yes. Simply fry everything off up to step 3, reduce the amount of stock by half a cup, and cook on medium for 4-5 hours or low for 5-7 hours.

Yes, cook the goulash, then cool, cover and refrigerate for up to two days. Reheat on the hob or in the oven at 170c/325f for 25-30 minutes (covered) stirring occasionally, until piping hot throughout.

Yes, cook the goulash, then cool, cover and freeze. Defrost in the refrigerator overnight, then reheat on the hob or in the oven at 170c/325f for 25-30 minutes (covered) stirring occasionally, until piping hot throughout.

Skinnymixer's Hungarian Goulash

Calories: 462 kcal Carbohydrates: 18 g Protein: 23 g Fat: 33 g Saturated Fat: 16 g Cholesterol: 94 mg Sodium: 548 mg Potassium: 815 mg Fiber: 4 g Sugar: 10 g Vitamin A: 2610 IU Vitamin C: 50.2 mg Calcium: 101 mg Iron: 4.4 mg

This recipe was first posted in December 2015. Updated in August 2019 and again in July 2020 with new photos, video and tips.

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Slow Cooker Hungarian Beef Goulash Recipe

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