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Hungarian recipes,
recipes prepared by the Happy Chief Cook.

  1. Hungarian Goulash



For meat, I opted for a steak.
For stewing I use a cast iron pan with thick bottom.
Do you like a spicy goulash, then you can add 1 teaspoon cayenne pepper to the goulash seasoning, or an extra chilli sliced through the dish.

Hongaarse Goulash geserveerd met witte rijst. Een gerecht uit Hongarije bereid door de Happy Chief Cook.

Preparation time: about 4 hours.
Servings: 4.


2 tablespoons olive oil,
650 grams of beef steak (but preferably deer if you can get it)
1 large sweet onion,
2 solo clove garlic,
Goulash seasoning *
1 beef bouillon cube,
0.25 liters of hot water,
1 red bell pepper,
1 green bell pepper,
1 yellow bell pepper,
1 tomato,
1 crumbly potato,
1 chilli pepper.


* Goulash seasoning:

Preparation time: 3 minutes.


Hongaarse goulashkruiden.1 teaspoon mild paprika,
1 teaspoon garlic powder,
1 teaspoon marjoram,
1 teaspoon oregano,
1 teaspoon dried thyme,
1 teaspoon dried chives,
1 teaspoon caraway seed,
1 teaspoon cumin seeds,
1 teaspoon Garam Masala,
1 teaspoon ground coriander.


Add all ingredients together and grind finely.
For this I use an electric coffee grinder.
I bought this specifically for grinding spices only.



Chop the sweet white onion.

Cut the solo clove garlic into thin slices.

Cut the steak into cubes.


Heat olive oil in the skillet.

Cook the beef cubes in the olive oil over high heat until the meat is completely discolored.

Add the chopped sweet white onion, the sliced solo clove garlic and goulash seasoning and let it cook over low heat for several minutes.

Crumble the beef bouillon cube and sprinkle it over the dish.
Pour hot water over it and stir well.

Peel the potato and cut it into pieces.
Add the potato to the dish and stir it well together.
Put the lid on the pan and leave it on the lowest heat simmer for 3 hours.
Stir everything every 30 minutes well.

Remove pod and seed from the bell peppers and cut them into small strips.
Add the bell pepper strips to the goulash.

Wash tomatoes and cut in half.
Remove the stems and slice the tomato into thin slices.
Add the tomato slices to the goulash and stir well.

Let it simmer for 30 minutes now.

If you have a nice thick sauce and your kitchen smells like the shimmering Puszta, let then the Hungarian goulash cool.

Please note that the next day the Hongarian goulash is the tastiest!
Also, you have realy to realize that a good Hongarian goulash is a half-day work.
The longer it simmers, the better the taste.

You serve the Hungarian goulash in large deep plates and garnish it with sliced chilies.


Prepared by the Happy Chief Cook, posted on February 10, 2011.