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Hungarian goulash

Name: Hungarian goulash
Yield: Serves 8
Ingredients: Olive oil for frying; 250g smoked pancetta (from a whole slab if possible) or dry-cured smoked streaky bacon, cut into small cubes; 6 medium onions, sliced; 4 red peppers, sliced; 1.75kg British stewing steak, trimmed of fat and cut into 3cm chunks; 3 tbsp plain flour; 6 garlic cloves, finely chopped; 3 whole cloves; 10 juniper berries, crushed; 3 bay leaves; Leaves from 6 fresh thyme sprigs; 2 heaped tbsp tomato purée; 2 heaped tbsp sweet (mild) paprika, plus extra for dusting; 2 good pinches of cayenne pepper; 1 tbsp caraway seeds; 400ml dry red wine; 2½ tbsp red wine vinegar; 250ml beef stock; About 250ml soured cream to serve

Published: 30 Nov 13
Updated: 26 May 25

Rate & comment
Test kitchen approved

A flavoursome Hungarian goulash recipe by Lucas Hollweg that’s worth the preparation. Chilling overnight allows the flavours to meld together.

Medium
December 2013

Test kitchen approved

Serves 8
Takes 35 min to make, 3 hours 20 min to cook

A flavoursome Hungarian goulash recipe by Lucas Hollweg that’s worth the preparation. Chilling overnight allows the flavours to meld together.

Nutrition: per serving

Calories: 629kcals
Fat: 31.5g (13.5g saturated)
Protein: 60.9g
Carbohydrates: 17.9g (10.2g sugars)
Fibre: 3.3g
Salt: 1.7g

For 8 servings

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Hungarian goulash

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