Beef Goulash (Bogracsgulyas)

Hungarian paprika adds authenticity to Tomi Komaly's goulash
Beef Goulash (Bogracsgulyas)
  • Rating:
  • Serves: 4
  • Cook Time: 1 hour 20 minutes
  • Prep Time: 20 minutes
  • Effort: easy


  • 60 ml oil
  • 200 g onions, finely chopped
  • 150 g green or yellow peppers, finely chopped
  • 1 clove garlic, finely chopped
  • 1 1/2 tsp salt
  • 150 g tomatoes
  • pinch caraway seeds
  • 1 1/2 tbsp Hungarian or Austrian paprika
  • 750 g lean stewing steak, cubed
  • 1 kg potatoes, peeled and diced


1. Heat the oil in a large, heavy-bottomed pan with a lid over a medium-low heat. Add the onions, peppers, garlic and salt and fry, stirring occasionally for 1015 minutes until the onions are translucent. Meanwhile, with a fork, pierce the skin of each tomato 4 or 5 times and put them in a bowl of boiling water for 2 minutes. Lift them out with a slotted spoon, remove their skins, and chop finely.

2. Add the tomatoes and caraway seeds to the pan and stir for 23 minutes until the tomatoes are soft, then add the paprika and cook for a further minute. Now add the beef cubes and cook for another 23 minutes. Add enough boiling water to cover the contents of the pan, cover with a lid and simmer the goulash for 30 minutes. Add the potatoes and continue to simmer over a low heat until the meat and potatoes are cooked and the liquid has thickened.

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