Paprika Goulasch

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READY IN: 2hrs
Recipe by Jana Steinhagen

This dish originated in Hungary but has been a family favourite since forever :-) I like to serve it with german potato dumplings, but Tagliatelle is also good. Sauteed red Cabbage as a side dish will go beautifully.

Ingredients Nutrition


  1. Season the beef in Salt, Pepper and Paprika.
  2. Fry the beef in the oil until browned all over.
  3. add the onions and fry until they are slightly browned as well.
  4. add the peppers, garlic, more paprika powder and tomato paste and continue frying over a lower heat to marry and coat everything well.
  5. add the stock, bring to a simmer and check the seasoning.
  6. simmer for 1 1/2 hours until the meat is tender.
  7. when the meat is tender enough add the flour/water to thicken the stew.
  8. continue cooking for a few minutes.

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