Hungarian goulash

Is it a soup or is it a stew? Somewhere in between, we think. In any event, this Hungarian goulash (gulyás) is hearty, healthy and full of goodness and flavour. Mop up every morsel with fresh, crusty bread.

  • 2 hrs 30 mins cooking
  • Serves 4
  • Print


Hungarian goulash
  • 2 tablespoon olive oil
  • 40 gram (1½ ounces) butter
  • 900 gram (1¾ pounds) boneless veal shoulder, chopped coarsely
  • 2 medium_piece brown onions (300g), chopped finely
  • 1 tablespoon tomato paste
  • 1 tablespoon plain (all-purpose) flour
  • 1 tablespoon sweet paprika
  • 2 teaspoon caraway seeds
  • 1/2 teaspoon cayenne pepper
  • 2 clove garlic, crushed
  • 2 cup (500ml) water
  • 1.5 litre (6 cups) beef stock
  • 400 gram (12½ ounces) canned crushed tomatoes
  • 1 large_piece red capsicum (bell pepper) (350g), chopped coarsely
  • 1 medium_piece potato (200g), chopped coarsely
  • 1 cup (150g) plain (all-purpose) flour
  • 2 eggs, beaten lightly
  • 1/4 cup (60ml) water
  • 1/2 teaspoon cracked black pepper


Hungarian goulash
  • 1
    Heat half the oil and half the butter in a large saucepan over medium-high heat; cook veal, in batches, until browned all over. Remove from pan
  • 2
    Heat remaining oil and remaining butter in same pan over medium heat; cook onion, stirring, about 5 minutes or until onion is slightly caramelised
  • 3
    Add paste, flour, paprika, seeds, cayenne and garlic to pan; cook, stirring, 2 minutes. Return veal to pan with the water, stock and tomatoes; bring to the boil. Reduce heat; simmer, uncovered, 1½ hours. Add capsicum and potato; simmer, uncovered, for about 10 minutes or until potato is tender. Season to taste
  • 4
    Add spätzle; serve.
  • 5
    Place flour in a small bowl, make a well in the centre. Gradually add combined egg and the water, stirring, until batter is smooth; stir in pepper.
  • 6
    Pour batter into a metal colander set over a large saucepan of boiling water. Using a wooden spoon, push batter through holes of colander. Bring water back to the boil; boil, uncovered, 2 minutes or until spätzle float to the surface.
  • 7
    Use a slotted spoon to remove spätzle; drain before adding to goulash.


Soup is suitable to freeze at the end of step 3. Thaw in fridge overnight; reheat until hot. Cook spätzle just before serving soup Spätzle, served throughout Austria, Germany, Switzerland and the French region of Alsace, are tiny noodle-like dumplings made by pushing a batter through the holes of a colander into a pan of boiling water or stock

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