Recipe: Hungarian Goulash

This recipe is an old one that we’ve been cooking for 30 years or more and the recipe book is falling apart. Like many recipes, we use it for guidance, rather than following it slavishly (like rules, recipes are meant for the obedience of fools and the guidance of wise men).

The recipe says stewing steak but we’ve used the same recipe with pork and with no meat (just put in a load of vegetables).

Ingredients for 4-6

  • 1kg Stewing beef
  • 2-3 peppers (red or green are best)
  • Oil for frying (the recipe says dripping or lard)
  • 500g Onions
  • 2 tablespoons of mild paprika
  • 500g tomatoes (fresh or frozen)
  • pepper
  • Soured Cream


  1. Chop up the onions, pepper and tomatoes (but keep them separate as they will not all go in together);
  2. Trim some of the fat off the meat and dice into fork sized pieces;
  3. Heat up the pan add the oil and fry the onions until soft and coloured;
  4. Add the meat and cook until browned all over;
  5. Add the paprika, a good grinding of pepper, the tomatoes and peppers
  6. If you’re cooking it in the oven put in in the fan oven at about 160C. We cook it in the slow cooker where we put it on high for about an hour and a half and then drop it to low for about four hours.

It shouldn’t need any extra water as the idea is that it softens everything together however, keep an eye on it to make sure it doesn’t burn.

Serve with rice and a spoonful of soured cream. (We cook an additional green vegetable with the rice – peas, sweetcorn or broadbeans to increase the amount of vegetables we eat and to reduce the total amount of meat).