Gergely’s Goulash

Gergely’s Goulash

This is a recipe passed on to me by a Hungarian colleague after me complaining that I haven’t had a decent goulash in years.

Gergely's Goulash

A traditional Hungarian Dish
Course Main Dish
Cuisine Hungarian
Servings 4 People


  • 600 gram beef shin or shoulder or any tender part of the beef. Cut into 2x2cm cubes
  • 2 tbsp oil
  • 2 onions chopped
  • 2 cloves garlic
  • 1 - 2 carrots diced
  • 1 parsnip diced
  • 1 - 2 celery leaves
  • 2 tomatoes peeled and chopped
  • 2 green peppers (paprika)
  • 2 - 3 medium potatoes sliced
  • 1 tbsp paprika
  • 1 tsp ground caraway seed
  • 1 bay leaf
  • pinch ground black pepper to taste
  • pinch salt to taste
  • water
  • goulash cream optional. can be sourced at european delis


  • 1. Heat up the oil or lard in a pot and braise the chopped onions in it until they get a nice golden brown colour.
  • Pull the pot off the gas and sprinkle the braised onions with paprika powder. Put the pot back on and stir them to prevent the paprika from burning. (If it gets a little bit dry because of the paprika than add a bit more oil).
  • Add the beef cubes and sauté them till they turn white and get a bit of brownish colour as well.
  • The meat will probably let out its own juice, let the beef-cubes simmer in it while adding the grated or crushed and chopped garlic (grated garlic has stronger flavour), the ground caraway seeds, some salt and ground black pepper, the bay leaf, half of the goulash cream, pour water enough to cover the content of the pan and let it simmer on low heat for a while.
  • When the meat is half-cooked (approx. in 1,5 hour, but it can take longer depending on the type and quality of the beef) add the diced carrots, parsnip and the potatoes, the celery leaf and some more salt if necessary (vegetables tend to call for more salt). You'll probably have to add some more (2-3 cups) water too.
  • When the vegetables and the meat are almost done add the tomato cubes and the sliced green peppers. Let it cook on low heat for another few minutes. You can remove the lid of the pan if you want the soup to thicken.
  • Bring the soup to the boil and add the csipetke dough, it needs about 5 minutes to get cooked.

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