Hearty Hungarian goulash

    Hearty Hungarian goulash


    30 people made this

    About this recipe: Packed with three different types of meat (pork, lamb and beef) as well as tomatoes and lots of vegetables - this stew is sure to become a favourite. Worth making a day in advance for better flavour.

    Serves: 12 

    • 5 streaky bacon rashers, diced
    • 200g diced beef braising steak
    • 450g lamb stew meat, diced
    • 450g pork stew meat, diced
    • 2 tablespoons unsalted butter
    • 2 onions, chopped
    • 1 bulb garlic, peeled and minced
    • 125g plain flour
    • 1 teaspoon caraway seeds
    • 3 tablespoons Hungarian sweet paprika
    • 1 1/2 teaspoons red chilli flakes
    • 250ml red wine vinegar
    • 1 (400g) tin chopped tomatoes
    • 1.25L beef stock
    • 1 (330ml) can or bottle beer
    • 1/2 tablespoon salt
    • 700ml water
    • 2 red peppers, chopped
    • 3 potatoes, peeled and cubed
    • 1 parsnip, chopped
    • 3 sticks celery, chopped
    • 4 carrots, chopped
    • 120g dried breadcrumbs
    • 1/2 medium cabbage, chopped
    • 150g garden peas

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

    1. In a large frying pan over medium high heat, fry the bacon for 5 to 10 minutes, or until crisp. Using a slotted spoon, remove the bacon from the pan and set aside. In small batches, cook the meat in the bacon grease until browned on all sides. Use a slotted spoon to remove the meat and set it aside to add later.
    2. Melt the butter in the bacon grease in the same pan over medium heat. Add the onion and garlic and cook for 5 minutes. Stir in the flour, caraway seeds, paprika and crushed red chilli flakes. Stir for two minutes until all the flour has been mixed in. Whisk in the vinegar and tomato. The mixture should be very thick.
    3. Next, pour in the beef stock and beer. Add salt, water, red peppers, cooked bacon and browned meat. Bring to the boil, reduce heat to low, cover and simmer for 45 minutes. Stir in the potatoes, parsnip, celery and carrots and continue to simmer, covered, for 30 more minutes, or until all vegetables are tender.
    4. Stir in the breadcrumbs. Add the cabbage and peas and simmer for 5 more minutes.


    For best results, allow to cool slightly, then refrigerate overnight and reheat before serving.

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    Reviews (1)


    Mmmh love all the different kinds of meat in this one, have a look at this one and tell me what you think. http://edscookingadventures.blogspot.com/2011/03/chorizo-and-sausage-goulash.html - 23 Jan 2012

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