We’ve always known what a goulash is. However, our trip to Budapest and Prague in 2012 redefined what we knew as a good goulash. It’s a bowl of warm creamy comfort that ignites every happy nerve in our body.

Inspired by our experiences in those cities, we sought to make a goulash back home. Below is the recipe that we have come up with. It’s not perfect, but it’ll do. 😉

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Serves 4 to 5 
  • 2 tbsps olive oil
  • 700g to 1kg stewing steak cut into cubes
  • 30g to 40g plain flour
  • 1 large onion
  • 5 cloves of garlic
  • 2 red, yellow or orange peppers
  • 2 tsps of tomato puree or 1.5 tablespoons tomato paste
  • 2 tsps of paprika
  • 3 medium tomatoes
  • 187ml white wine
  • 300ml beef stock
  • 5 dried bay leaves
  • 2 stalks of fresh rosemary or 2 tbsps of dried rosemary
  • 2 tbsps of dried parsley
  • 150ml sour cream
  1. Dust the beef with the plain flour and season with salt and pepper.
  2. Brown the beef in batches in a large saucepan and set aside.
  3. Cook the peppers, onion and garlic in the same saucepan for around 5 minutes till they turn soft.
  4. Add the beef back into the saucepan, along with the tomato paste/puree and paprika. Cook for about 1 minute.
  5. Add the tomatoes and cook for about 1 minute. 
  6. Add beef stock and wine, bay leaves and rosemary.
  7. Bring to a boil and let it simmer with the lid on for 45 minutes. Then remove lid and simmer for another 15 minutes.
  8. Add the parsley and sour cream and it is ready to serve. 

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