Not Quite Hungarian Goulash

A few years ago, I decided I felt like making Hungarian Goulash so I went searching for a recipe. Found one that seemed to be authentic so that was a good starting point. I changed the recipe around some to suit what I felt would work. The result was some wonderfully tender beef, despite me using a cheap cut, and a very delicious, filling meal.

It’s Not Quite Hungarian Goulash but works well for a great dinner. Add some vegetables and chunks of crusty bread to finish the meal off.

Serves 4


  • 450g/1lb cubed beef
  • 1 medium onion
  • 1 medium pepper – any colour
  • 1 large carrot
  • 450g/1lb potato
  • 1 teaspoon diced garlic
  • 1-2 teaspoons paprika powder
  • 1-2 tablespoons soy sauce
  • 1 tablespoon tomato paste or 3-4 fresh tomatoes
  • Beef Stock
  • 1-2 tablespoons olive oil
  • {Optional) Seasoned Plain/All-Purpose flour


  1. Peel and chop the onion.
  2. De-seed the pepper and chop.
  3. Heat the olive oil in a wok or large pan to a medium to high heat then add in the onion and pepper. Stir well to coat.
  4. While they soften in the pan, chop the carrot. I only peel if the outer has dried so make a decision based on appearance.Coins work well for this but cut according to taste.
  5. Cut the potato into bite size chunks. No need to peel.
  6. If using the flour then stir the beef cubes into it so that they are well coated. This gives a thicker sauce for the finished meal but it works either way.
  7. Add the meat into the pan and stir so that it is beginning to darken on all sides.
  8. Add the paprika and garlic and stir well to coat the other ingredients.
  9. Add in the carrots, potato and soy sauce then stir well. Continue to fry until the soy sauce has been absorbed into the mixture.
  10. Add in the tomatoes or tomato paste and continue frying for 2-3 minutes longer.
  11. Pour in sufficient beef stock to slightly more than cover the ingredients. Bring to the boil then cover, reduce the heat and leave on a low setting for 1-2 hours.For cheaper beef, it is better to go for the longer cooking time as it will tenderise. Stir occasionally and add extra beef stock if the mixture is becoming too dry.
  12. Adjust the seasoning with a little more salt and some ground black pepper.
  13. Serve either in large soup bowls or on plates. The choice of which to use depends on whether the goulash has come out more as a soup or a stew. Either way, add some green vegetables to each serving and put a plate of crusty bread on the table.
  14. Eat and enjoy.


The place I found my original recipe is called Budapest Tourist Guide and the recipe there is, no doubt, much more authentic than mine. It also has some interesting information about the origins of the dish. My recipe differs and is not Hungarian so that is why it is called Not Quite Hungarian Goulash.

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