Hungarian goulash with potatoes

Hungarian goulash with potatoes


5 people made this

About this recipe: My mum taught me to cook this recipe and it has always been a hit at dinner parties, as well as with my seven month old baby. The cooking time can be reduced to about 50 minutes if you use a pressure cooker instead of a pan. For extra flavour, add half a tomato and half a green pepper at step 4. These can be discarded before serving. For baby-led weaning, make sure the beef cubes are big enough for baby to hold and to be able to chew on.

Annamaria Wong

Serves: 4 

  • 2 large onions
  • 1 splash oil
  • 500g good quality stewing beef, cubed
  • 1 tablespoon flour
  • 2 teaspoons paprika
  • 1 glass red wine (optional)
  • 1 beef stock cube
  • 1 teaspoon marjoram
  • 1 teaspoon ground cumin
  • salt to taste
  • 1 teaspoon ground black pepper
  • 2 to 3 medium potatoes

Prep:10min  ›  Cook:1hr50min  ›  Ready in:2hr 

  1. Finely chop onions and sweat in the oil in a pan. When translucent, add beef and sear. Sprinkle over the flour and mix well. This will help thicken the sauce later on.
  2. Remove pan from heat and add paprika. (If done over the heat, paprika will burn and the goulash will be bitter.) Stir and add wine (optional) and enough water to cover the beef plus an inch.
  3. Sprinkle in the stock cube, marjoram, cumin, salt and pepper. Return to heat. Stir, bring to boil, then simmer for 90 minutes.
  4. Add peeled and cubed potatoes and continue cooking until potatoes are cooked but firm, about 20 minutes.

To serve

Serve with a dollop of soured cream and fresh crusty bread.

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