Hungarian Goulash

5 from 5 votes
Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Course Dinner
Cuisine European
Servings 4 people
Calories 97 kcal


  • 1 kilogram Goulash beef
  • 1 kilogram Diced onion
  • 4 piece Garlic cloves chopped
  • 1 piece Chili pepper finely chopped
  • Himalayan salt
  • 1 tablespoon Sweet paprika
  • 2 tablespoon Clarified butter
  • 1 piece Bell peppers (red, yellow, green)
  • 2 tablespoon Tomato paste concentrated three times


  • For the goulash, heat clarified butter in a high pan. I already got the meat cut by the butcher. To sear STH. Add the onions and fry them well. Then add the garlic, red chilli and half a green pepper, cleaned and diced. Sweat through it. Now sprinkle everything with sweet salt and paprika, mix and roast briefly.
  • Then pour in enough water to cover the goulash. Put the lid on and let everything simmer on the lowest setting for 2 hours. In between, pour in the stewed liquid again and again. You can use it to make a great braised sauce. 15 minutes before the end of the cooking time, add the peppers, which have been cleaned and cut into strips. The green one was only a half. I took the other half with me to fry.
  • Let simmer for another 15 minutes. Finally stir in tomato paste and season everything well again. Good Appetite.


  • Any salt can of course also be used. I have my favorite salt right now, smile.


Serving: 100gCalories: 97kcalCarbohydrates: 3.7gProtein: 8gFat: 5.5g
Avatar photo

Written by John Myers

Professional Chef with 25 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.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe

Lemon and Salt Paste

Cream of Potato Soup with Crabs