How to make goulash

Goulash sits somewhere between a soup and a stew and it’s ideal for nights when you want to cook up a one pot wonder and versatile enough to chop and change the recipe to your available veggie selection. This way for an exceptionally good pot of family food.


The idea behind goulash originated as a sort of 19th century ‘take-away’ for the herdsmen of Hungary. By browning and seasoning the meat and various veg with paprika and stowing it in a bag made from sheep’s skin, the herdsmen could take it with them into the fields, needing only water to bring it to a boiling broth and the ensuing flavoursome meal.

Ingredients (serves 6):

300g pork off cuts or bacon
1kg beef chuck, cut into cubes
2 red onions, finely chopped
2 cloves garlic, crushed
2 chillies, chopped
2 Tbsp smoked paprika
4 peppers of your choice, cut into little 2cm cubes
1 tin chopped tomatoes
2 bay leaves
Rind of 1 lemon, peeled into strips
375ml beef stock
1 bunch fresh oregano, chopped
1 bunch parsley, chopped
Sour cream, to serve

To adapt this recipe to west coast goulash substitute the pork and beef for 1.2kg stewing lamb.



1. In a large saucepan, heat up a good glug of olive oil.
2. Fry the pork or bacon and beef chuck until brown. Don’t worry if you don’t get a perfect grilled look, you’re just looking to seal the cubes and draw a bit of fat out of the pork for cooking. Once done, remove with a slotted spoon and keep the pan on medium heat.
3. Add the onions to the pan fat or add a dash of oil if necessary. Add garlic, cook for another minute then add the chillies, paprika, and peppers. Cook for a few minutes to heat up and soften slightly .
4. Add the tinned tomatoes, bay leaves, stock and lemon rind. Add the meat back in and bring to a gentle simmer and cook for about 2 hours until the meat is tender.
5. Before serving, stir through the chopped herbs and serve with mash or rice and a dollop of sour cream.


It looks pretty glorious, don’t you think? It certainly tastes so.