Hungarian beef ghoulash stew

Cooking time: 2 hours

Serves 4

This dish is extremely flavorsome and has got to be the tastiest stew ever. As it is slow-cooked, towards the end of cooking, the meat becomes soft and the onions disintegrate. You could serve this yummy traditional goulash with rice, noodles, or mashed potato. It may seem that a lot of onions are used in this dish, however, the flavor is incredible, this is not a recipe to be missed!

Ghoulash originated in Hungary and whilst it is made in Germany and France, this authentic version is the best. Try it, you will not be disappointed. Sour cream is optional but it does make this dish extra special. 


  • Sea Salt (1tsp)
  • Black Pepper (1/4tsp)
  • Cumin Seeds (1tsp)
  • Garlic (3 Cloves)
  • Onions (6)
  • Beef Stock (400ml)
  • Parsley (2tsp)
  • Butter (60G)
  • Sweet Paprika (2tbsp)
  • Tomato Puree (2tbsp)
  • Red Wine Vinegar (3tbsp)
  • Bay Leaves (2)
  • 800g braising steak beef


  1. Start by chopping up your onions and place them in a bowl. Then put a pan on low heat, add your butter and then your onions.
  2. Cut your beef into bite-sized chunks and remove all fat then set aside, meanwhile finely dice your garlic and cumin seeds.
  3. When the onions become caramelized and soft, you can go ahead and add your beef stock, red wine vinegar, paprika, meat, bay leaves, garlic, cumin seeds, parsley, and tomato puree, and mix well. 
  4. Turn the heat down to a light simmer, cover with a lid and cook for 2 hours. If you want to you can cook this in the oven in a casserole dish on gas mark 4. 
  5. After two hours, taste the sauce, and check if the meat is soft, then season with salt and pepper.
  6. Remove the bay leaves and then serve with boiled rice, fried rice, noodles, or mashed potato. Finally, top with a dollop of sour cream. 

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