Hungarian Goulash


Hungarian Goulash

Servings 6
Prep Time 45 mins
Cook Time 6 mins


  • Slow Cooker or Casserole
  • Pan
  • Bowl


  • 3 tbsp vegetable oil
  • 1 kg beef (for braising)
  • 4 tbsp flour
  • 1 tsp salt
  • ½ tsp ground pepper
  • 2 big brown onions
  • 3 cloves garlic
  • 3 tbsp tomato puree
  • tsp paprika powder
  • 1 tsp smoked paprika powder
  • 800 g canned tomatoes
  • 500 ml beef stock (warm)
  • 1 tsp honey
  • 2 red bell peppers
  • 150 ml sour cream
  • pasta
  • handful parsley


  • Cut the meat into bite size chunks and add salt & pepper to it. Add the meat to a bowl, add the flour and mix well.
  • Place a pan on medium/high heat and add the vegetable oil. Fry the meat in 2 batches until well browned. Once browned add to your slow cooker or casserole.
  • Cut your onions small and add to the same pan your meat was baked in. Let the onions cook until light brown and try to scrape some of the brown bits into your onions. Add the garlic, tomato paste and cook for 2 minutes.
  • Cut your paprika in slices and add to your meat. Now add your paprika powder, smoked paprika, large pinch of salt and pepper to your beef in the casserole or slow cooker.
  • Add the onions with the garlic and tomato paste to the meat and mix well.
  • Warm up your beef stock on medium heat until hot. Continue adding canned tomatoes and your hot beef stock to your beef mixture. Now add the honey and blend well together.
  • If you are cooking the Goulash in a slow cooker set it on low for 6-8 hours. If you cook it in a casserole, preheat the oven to 170 degrees and cook for 3,5 hours. When the Hungarian Goulash is nice and soft it is done.


You can eat it best with fresh noodles, a big spoon of sour cream and some parsley. 
Course: Main Course
Cuisine: Hungarian
Keyword: Easy, Goulash, Meat

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