Robbie’s Inspiration – Recipes from around the world: Hungarian goulash

I love Hungarian goulash. My mother makes this dish very well and I have made a few different variations of it by researching different recipes. My most recent attempt is the one I like the most and is based on a recipe which is apparently an authentic Hungarian Goulash recipe.

I used sweet paprika I bought in 2019 during a trip to Budapest to make this version and it had a great flavour.

I doubled up the recipe as I always do in the vain hope it might last for two meals. Sometimes, it even works.


1,5 kilograms good quality beef cubes

2 onions, peeled and diced

5 large carrots, peeled and cut into slices

3 peppers, de-piped and chopped into squares (I used green, red and yellow peppers)

6 cups of beef stock

4 fresh tomatoes, diced

3 large potatoes, peeled and cut into cubes

1 Tablespoon garlic flakes

1/4 cup original Hungarian sweet paprika

1/2 teaspoon caraway seeds;

Crushed black pepper to taste

1/2 cup plain flour

1 bay leaf

Olive oil for cooking


Cut meat into cubes and cover each piece with flour and pepper. Heat the oil in a large pot and cook the onion for about 5 minutes. Add the meat and brown. Prepare the beef broth and add the bay leaf. Add the tomatoes and peppers to the pot and cook for about 10 minutes. Remove the pot from the heat and add the garlic, paprika and caraway seeds. Do not burn the spices.

Add the beef stock and bay leaf and return the pot to the heat. Bring to the boil. Add the potatoes and carrots and turn down to a simmer. Cook for 1 hour stirring occasionally.

Serve with rice or on its own. Delicious!


58 thoughts on “Robbie’s Inspiration – Recipes from around the world: Hungarian goulash

  1. One of my husband’s favourite meals. He had it a couple of times when we were in Budapest. I also bought some sweet paprika when we were there. A great recipe, thanks.


  2. Hi Robbie, that is the best Hungarian goulash ever. Guess what, i am cooking it all now and then. And here in Australia we are in the winter, und i will cook it on Friday. More, so we have it at least twice. And guess, i am making it like your receipt. Found it somewhere a while ago. Love it. But i am putting pumpkin in as well. Soooooooooo yummy. Gigi

    Liked by 1 person

  3. You reminded me of a lovely Hungarian resturant in NJ (no longer there I think) – The portions were huge and the ownere of the small place (maybe twenty tables tops) would visit all the diners. And if you plate still had food he would tell you to eat up and finish before offering dessert! 😀

    Liked by 1 person

      1. I’ve given away quite a few recipe books… since I only used them as guidelines 🙂
        While I make similar dishes I can’t say I’ve make exactly the same thing twice 😀
        I do like watching cooking shows though.

        Liked by 1 person

      2. I’ve a relative who used to have tons of cookbooks. Now she has a program to copy and file them on her computer. One can look up practically any recipe on line 😀


    1. Hi Lauren, I do enjoy cooking although I may have overdone it today as I made chicken and aubergine curry, lamb shanks red wine stew, cauliflower cheese, and the crust for an apple pie. It’s for father’s day tomorrow and there are a wide variety of tastes.

      Liked by 1 person

    1. HI Diana, unfortunately not, I often go to the fridge and find that ‘someone’ has helped themselves to a meal of leftovers. I don’t mind though. I like the boys to have good and healthy food. That is why I cook/bake in the first place.

      Liked by 1 person

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