Recipe for Hungarian Goulash


— 800 g beef (preferably choose marbled part, such as ribs or chuck)

— 2 onions

— 2-3 tablespoons vegetable oil

— 2 tablespoons paprika (sweet and hot)

— 2 cloves of garlic

— 2 large tomatoes

— 1 red bell pepper

— 1 green bell pepper

— Salt and pepper to taste

— 2 bay leaves

— 1 teaspoon cumin

— 1 teaspoon dried herb mix (you can use thyme, rosemary, etc.)

— 500 ml beef broth or water

— 2 tablespoons tomato paste

— 2 tablespoons flour (for thickening)


1. Cut the beef into cubes approximately 2-3 cm in size. Peel and chop the onions, garlic, tomatoes, and peppers.

2. Heat the vegetable oil in a large skillet or pot over medium heat. Sauté the onions until soft, then add the garlic and sauté for another minute.

3. Add the meat to the skillet and brown on all sides until golden brown.

4. Sprinkle with paprika and cumin, stir to evenly distribute the spices.

5. Add the chopped tomatoes, peppers, bay leaves, salt, pepper, and dried herb mix. Stir.

6. Add the beef broth or water and tomato paste. Stir and bring to a boil.

7. Reduce the heat, cover the pot with a lid, and simmer the goulash for about 1.5-2 hours, until the meat is tender and juicy.

8. If the sauce is too thin, you can thicken it by adding a little flour dissolved in a small amount of water. Stir and continue to simmer for a few more minutes.

9. Serve Hungarian Goulash hot.

(Visited 1 times, 1 visits today)
Опубликовано в