Hungarian Goulash


  • 50ml olive oil
  • 300g chopped onions
  • 50g of plain flour
  • 2 crushed cloves of garlic
  • 5g of caraway seeds
  • 400g of chopped tomatoes and juice
  • 250g chopped potatoes
  • 1kg diced beef (lean)
  • 25g tomato paste
  • 1 litre of beef stock
  • 20g of red paprika
  • 5g cayenne pepper
  • one red pepper


  1. Use half the oil to fry off and brown beef cubes on high heat until the meat is browned and sealed
  2. Lower heat and add other half of olive oil, add chopped onions and garlic
  3. Add other half of olive oil, add chopped onions and garlic, then add paprika, cayenne and caraway seeds, flour still on low heat
  4. Add stock slowly stirring to avoid lumps, then leave on low heat for 90 minutes
  5. Add diced potato and diced red pepper and simmer until both meat and potatoes are cooked

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