Hungarian goulash


Completed in40 minutes

Difficulty :easy

Per serving Energy: 320 kcal, carbohydrates: 6 g, protein: 36 g, fat: 15 g

1kg beef (from the leg)

250g onions

50g lard

3Garlic cloves

3Tl noble sweet paprika powder

2Tl spicy smoked paprika powder (Pimentón picante)


1Tl caraway seeds

5Tbsp tomato paste

200ml dry red wine

3red peppers

 (200 g each)



  1.  Cut the meat into 3 cm cubes. Dice the onions. Heat the lard in a large saucepan. Steam the onions in it over medium heat until translucent. Finely chop the garlic and sauté briefly.
  2.  Mix both paprika powders and stir briefly into the onions. Stir in the meat in 2 portions and fry for 5 minutes over a medium heat, stirring frequently. Season with salt and caraway seeds. Mix the tomato paste with 250 ml of boiling water and red wine. Add to the meat, cover and bring to the boil. Stew on a mild heat for 2-2: 30 hours.
  3.  Quarter, clean and core the peppers. Cut quarters into 3 cm pieces, mix with the meat and stew for another 30 minutes. Season the Pörkölt with salt and a pinch of sugar. Boiled potatoes go well with it.
  4.  Tip: If you prefer a milder Pörkölt, take paprika instead of picante.

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