Lamb goulash

A hearty winter dish.

  • 15 mins preparation
  • 2 hrs 15 mins cooking
  • Serves 6
  • Print
This classic Hungarian dish with shredded lamb cooked in a rich, creamy sauce flavoured with paprika and capsicum makes a comforting winter meal.
Looking for more stews and casseroles?


Lamb goulash
  • 1.2 kilogram diced lamb leg
  • 1/3 cup seasoned flour
  • 2 tablespoon olive oil
  • 1 large, sliced onion
  • 2 cloves, crushed garlic
  • 1 tablespoon smoked paprika
  • 425 gram can condensed tomato soup
  • 1/2 cup red wine
  • 1 teaspoon chilli flakes
  • 250 gram button mushrooms, trimmed (halved, if large)
  • 1 red capsicum, deseeded, chopped
  • 1/4 cup light sour cream, plus extra to serve
  • parsley leaves, pasta, to serve


Lamb goulash
  • 1
    Preheat oven to 160°C.
  • 2
    Dust lamb in flour, shaking off excess. Heat half oil in a large flameproof casserole dish over high heat. Brown lamb in 2-3 batches, 3-4 minutes each. Transfer to a plate.
  • 3
    Heat remaining oil in same pan on high. Sauté onion and garlic 2-3 minutes, until onion is tender. Add paprika and cook, stirring, 1 minute.
  • 4
    Stir in soup, wine and chilli and bring to the boil. Return meat to pan with juices. Bake, covered, 1 ½ hours, until lamb is very tender (adding water as required).
  • 5
    Stir mushrooms and capsicum through. Bake, covered, a further 25-30 minutes, until lamb is tender. Season to taste.
  • 6
    Mix sour cream through. Serve topped with a little sour cream and parsley. Accompany with pasta and crusty bread.

More From Women's Weekly Food