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Hungarian Goulash   HT   MC    Hungarian   120mins

Serves 4   Hot  Veal Beef   Vegetables  Spices  Herbs   Main Course  Gluten Wheat free  Eggless  Hungary  Europe



1kg/2lb boned Shoulder of Veal

2 Onions, chopped

2 Garlic Cloves, finely chopped

50g/2oz Butter

1/4 teasp Caraway Seeds

3 tbsp Paprika

1 Bay Leaf

1/4 teasp dried Marjoram

1/4 teasp dried Thyme

Salt and Black pepper

225g/8oz Button Mushrooms, sliced

2 Red Capsicums, (sweet peppers) seeded and diced

2 Green Capsicums, seeded and diced

1 x 400g/14oz tin Tomatoes

300ml/10 fl.oz. Soured Cream


1. Heat the oven to 150C, 300F, Gas mark 2.  Fry the finely chopped onions and garlic in 25g/1 oz of the butter in a large flameproof casserole until transparent. Remove from the pan with a slotted spoon.

2. Cut the veal into 5cm/2 inch cubes. Add to the casserole and fry, adding more butter  if necessary, until golden on all sides. Return the onion and garlic to the casserole and sprinkle with the caraway seeds and paprika to taste. Add the bay leaf, dried marjoram and thyme and cook gently for 10 minutes, stirring occasionally.

3. Season with salt and freshly ground black pepper to taste. Top with the sliced mushrooms, diced peppers and peeled tomatoes.

4. Cover the casserole and bring gently to boil then transfer to the oven and cook gently for about 1 hour, or until tender. Serve with soured cream.


More Beef Recipes  |  Beef Cuts  |  General Beef Preparations  |  More Hungarian Recipes



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Serving Suggestions

Serve with a green vegetable


Key techniques used in this recipe

Chop to To cut into pieces of approximately the same size.

Simmer - To maintain the temperature of a liquid at just below boiling.


Tips, Options and Substitutions




Main equipment required to make this recipe


Chopping knife

Chopping Board


Mixing Bowl


Make Ahead/ Freezing


Related Recipes and Information

More Beef/Veal Recipes 

General Beef Prep & Cooking Times

Beef Cuts 


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