in Recipes

Cream goulash

Spread the love

Ingredients for 4 servings:

  • 500 g pork goulash
  • 500 g beef goulash
  • ½ jar Hungarian-style paprika sauce
  • 1 bottle of chili sauce
  • 1 cube of stock, crumbled
  • 1 cup crème fraîche
  • 1 cup of cream

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 2 hours 30 minutes; Total time approx. 2 hours 45 minutes

Cut the goulash into smaller pieces, if desired, then place it in a casserole dish, mix with the chili sauce and paprika sauce, and top with a crushed stock cube. Braise in the oven at 200°C for about 2.5 hours. Finally, add 1 cup of crème fraîche and 1 cup of cream and bring back to a boil briefly; this can also be done on the stovetop. Do not add any flour or water.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Bulgur and feta cheese casserole

Crêpes with caramelized apples