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Goulash is a traditional Hungarian beef stew and although the ingredients are quite simple the taste is particularly good, jazz it up with red wine.
Although goulash is not traditionally made with wine a generous splash of full-bodied Cabernet or Shiraz does give it an entirely new dimension. adding some chilli and mushrooms to this dish gives it a further boost.
serve it with mashed potatoes

Prep time:
Cook time:
Servings: 4


Cost per serving $2.41 view details
  • 800g of good quality bone-less beef cubes
  • 2 tablespoons butter
  • 1 large red pepper, seeded, the white pith removed and then sliced
  • 2 cloves of garlic
  • 1 large onion, peeled and coarsely chopped
  • 3 tablespoons good quality smoked paprika
  • 4 large chopped tomatoes or 1 can of chopped tomato
  • 1 small tin of tomato paste
  • 100ml strong beef stock
  • 150 ml red wine
  • 1 heaped teaspoon of brown sugar


  1. In a large pot melt the butter and brown the beef, then remove with a slotted spoon and set aside.
  2. Add the onion to the pot and over medium heat fry the onion until it starts to soften, then add the red pepper.
  3. Fry for two minutes, stirring constantly, then reduce heat to low and add the smoked paprika.
  4. If it starts going too dry add another blob of butter and fry for two minutes to release the flavour of the paprika.
  5. Now return the meat to the pot and stir it through the paprika and onion mixture.
  6. Add a little of the red wine to de-glaze the pot, then add the rest of the wine, stock, tomato paste and chopped tomato.
  7. Cover and gently simmer for about three hours, then add the sugar and stir through.
  8. Add salt and black pepper to taste.
  9. Serve piping hot on warm plates with mashed potatoes


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Nutrition Facts

Amount Per Serving %DV
Serving Size 352g
Recipe makes 4 servings
Calories 193  
Calories from Fat 62 32%
Total Fat 7.16g 9%
Saturated Fat 3.9g 16%
Trans Fat 0.0g  
Cholesterol 15mg 5%
Sodium 474mg 20%
Potassium 1134mg 32%
Total Carbs 24.8g 7%
Dietary Fiber 7.0g 23%
Sugars 13.94g 9%
Protein 5.22g 8%
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  • Judit Hogya Demcsak
    October 9, 2012
    I love Hungarian goulash and it is also very tasty way of preparing and I use oil instead of butter! Thanks!

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