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Hungarian Beef Goulash

Ingredients Required:

1kg Rooster Red Skin (Seasonal)(s)



1 Spanish Onion.(s)



1 Garlic (Loose Bulb)(s)



1kg Tomatoes (Mini Plum vine) loose(s)



1 Green Pepper(s)



Hungarian Paprika
Canola Oil
Salt and Pepper (to taste)
Caraway Seeds

Hungarian Beef Goulash - Marha Gulyas - is another one-pot meal that comes together quickly if the ingredients are prepped the night before. It's ideal for a slow cooker, freezes well and tastes better the next day. Serve with noodles or dumplings of choice like csipetke.


  • 3 tablespoons vegetable or canola oil.
  • 1 1/2 pounds boneless chuck steak, trimmed of fat and cut into 1-inch cubes.
  • 1 large onion, cut in half and sliced 1/4-inch thick.
  • 1 clove garlic, finely chopped.
  • 1 tablespoon sweet or hot Hungarian paprika.
  • 1 cup water, or enough to cover ingredients.
  • 1 large green pepper, seeded and quartered.
  • 1 large tomato, peeled, seeded and quartered.
  • 1/4 teaspoon caraway seeds.
  • 4 medium red potatoes, peeled and cut into 1-inch cubes.
  • Salt and black pepper.


  1. In a Dutch oven or deep pan with a lid, heat oil and add beef, browning well on all sides. Remove meat, and add onion and garlic. Saute 3 minutes and return beef to pan.

  2. Add paprika, stirring to evenly coat the meat. Add water, geen pepper, tomato and caraway. Season to taste with salt and pepper. Bring to a boil. Cover, reduce heat to very low and cook 1 1/2 hours or until meat is almost fork tender.

  3. Add potatoes and cook another 30 minutes or until potatoes test done when pierced with the tip of a knife. Serve with "csipetke" or other dumplings or noodles.