Recipe: Hungarian Goulash

I first tried cooking this dish when I was living in London using Delia Smith’s Cookbook as my guide and it turned out to be super delicious and my family and I fell in love with this dish ever since. This is a fairly easy dish to prepare and it won’t mind hanging around if your guests are late. It goes so well with some crusty bread or rice.

So is Hungarian goulash a soup or a stew? Well, it is somewhere in between. If cooked in the proper way, goulash has a nice and evenly thick consistency, almost like a sauce. Top it with some sour cream and sprinkle a little more paprika and it will make a perfect dish.

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Serves 4 people




700g chuck beef

3 tablespoons of olive oil


2 large onions, roughly chopped

2 cloves of garlic, crushed

1 round tablespoon plain flour

2 to 3 tablespoons of Hungarian paprika (I used smoked paprika)


600g fresh tomatoes, roughly chopped

1 medium green or red pepper, deseeded and cut into strips

150ml sour cream


Black pepper


Preparation for the Beef:


  1. Rinse and cut the beef into 4cm cubes.
  2. Heat up a non-stick pan/pot and add 2 tablespoon of olive oil into it.
  3. Brown the beef cubes (a bit at a time) on all sides.
  4. Dish out the browned beef cubes and set aside.

Preparation to cook the Goulash:

  1. Using the same pan, add 1 tablespoon of olive oil.
  2. Stir in the chopped onions and cook for about 5 minutes or until they turn a pale golden colour.
  3. Then add in the crushed garlic.
  4. Transfer the brown beef into the pan/pot.
  5. Sprinkle in the flour and paprika and stir to soak up the juices.
  6. Add in the tomatoes and season with some salt and pepper.
  7. Bring it to boil and then lower the heat to low and cook for 1 hour 15 minutes or till beef is tender.
  8. Stir in the stripped green/red peppers into the goulash and cook for a further 20 minutes.

Serving of the Goulash:

  1. Just before serving, dish the goulash into a bowl and top a notch of sour cream and sprinkle a little more paprika over it. Serve with some crusty bread or rice.

Mummy's Kitchen

Hi! My name is Josephine Go. I blog at in a segment called Mummy’s Kitchen. I love to use fresh and natural ingredients in my cooking to promote healthy eating. Some of my recipes may not be in line with the traditional methods of cooking to the extent that some of the ingredients are different, but hopefully new recipes are being created in my style. I certainly hope that what I do will help guide kitchen first-timers on how to cook their first meal as well as further equip kitchen veterans with new recipes. My loving husband and two wonderful children are my best guinea pigs and critics. They have enjoyed (or endured) the food that has been served to them for all these years. Mind you, I did not know how to cook or ever knew that I could cook till I got married. So there is hope for everyone. If I can cook, you can cook. You will not know how good or talented you are until you put your hand in the plough.

5 thoughts on “Recipe: Hungarian Goulash

  1. Oh wow, there aren’t enough words for how much I love goulash! I’ve started putting a little cumin in, it gives it a really rich, kind of exotic flavour.

    Man I’m hungry now…

  2. Hi Josephine, thanks for sharing your recipes and I love them all. For this recipe, can I omit the sour cream or replace it with milk ?

    1. Hi Fan, the highlight of this dish is the sour cream in the goulash. So I wouldn’t suggest omitting it. Replacing it with milk will alter the taste. Hope this helps. 😀

  3. newbie_cook says:

    Hello! Just curious, from step 10 to 11, did you add in any water/broth? Thank you!

    1. Hi there, I did not add any water/broth from step 10 to 11. The juices are from the tomatoes. However, if you feel that it is too dry, you may choose to add in some water. Hope this helps! Happy cooking! 😀

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