Real Hungarian goulash

    2 hours 30 min

    This is the original Hungarian goulash. It's made in the pressure cooker with beef stew meat and plenty of root vegetables.

    West Lothian, Scotland, UK
    7 people made this

    Serves: 8 

    • 50g lard
    • 3 slices smoked bacon, chopped
    • 2 onion, chopped
    • 2 cloves garlic
    • 700g beef, cut into 2.5cm cubes
    • 1 teaspoon paprika, or to taste
    • 3 carrots
    • 200g kohlrabi
    • 200g turnip
    • 200g celeriac
    • 100g celery
    • 200g parsley root (if you can find anywhere)
    • 100ml dry red wine
    • salt and pepper
    • 1 tablespoon thyme
    • 2 bay leaves
    • parsley leaves
    • celery leaves
    • 2L water
    • 200g potatoes, cubed

    Prep:30min  ›  Cook:2hr  ›  Ready in:2hr30min 

    1. Heat the lard in a pressure cooker. Add the chopped bacon. When the bacon is slightly fried, add the onion and cook to slightly soften, about 5 minutes. Add the garlic and when you feel the smell of the garlic, add the chopped beef, and cook over a high heat until the meat has changed colour and become firm.
    2. Add the paprika and stir for 1 minute. Add the carrot, kohlrabi, turnip, celeriac, celery and parsley root, all chopped to your taste (shaped like a pencil, cube or circle). Pour the wine over the hot meat to evaporate the alcohol.
    3. Season with salt, pepper, thyme, bay leaves, parsley leaves and celery leaves. Pour in 1L water and cook in the pressure cooker for 1 1/2 hours.
    4. Then open the pressure cooker; add the chopped potato and the remaining 1L water. Season if needed with salt and pepper. Cook for another half an hour with potato.

    Serving suggestion

    Serve with chilli and fresh French bread or bloomer (toast type bread does not fit).

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