Hungarian Gulasch

Inspired by my childhood, this classic Gulasch recipe is based on the way my mother used to make it. This hardy dish can also be called healthy comfort food. It doesn’t take much preparation and cooks mostly by itself … plus, your house smells amazing! I recommend German Spaetzle with it.

Prep Time:
30 mins
Cook Time:
2-3 hours
Total Time:
3,5 hours
Tools Needed:
Cutting board
Cooking spoon
Dutch oven or large pot
Mixing bowl
Hungarian Gulasch


500-700g stewing beef (trimmed and cubed)
250g onions
1 red bell pepper
3-4 tablespoons olive oil
2 bay leaves
2-3 tablespoons tomato paste
250 ml red wine
1l vegetable or beef broth


  1. Season beef with 2 tablespoons olive oil, salt, pepper and paprika in a large bowl and let rest so it can soak up flavours
  2. In the meantime, cut onions and bell pepper into small cubes 
  3. Heat 1 tablespoon olive oil in a large pot or dutch oven and sear meat from all sites until golden brown (working in batches if necessary) 
  4. Take beef out and transfer to separate plate 
  5. Use same pot and cook onions until browned. Add bell pepper. 
  6. Add 2-3 tablespoons tomato paste and mix with onions and bell pepper until tomato paste has darkened 
  7. Add beef back to pot
  8. Stir in red wine and let cook until liquid has reduced 
  9. Stir in 500ml broth, add bay leaves 
  10. Reduce heat to low and let simmer for 2-3 hours until beef is tender. Keep adding broth periodically to ensure consistency of sauce
  11. Remove bay leaves and season Gulasch with tabasco 
  12. Serve with homemade Spaetzle and garish with parsley 
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