4 great recipes for goulash with meat and in a vegan version

Do you have your favorite goulash recipe at home?

Maybe it’s time to try it a little differently.

This hearty and very tasty dish can be prepared in many ways, either at home or outside over the fire.

Get inspired by our recipes and different methods of thickening.

Would you like to try the meatless version?

Traditional goulash

Who wouldn’t know him. This dish will get everyone on their feet. The easy recipe is also very popular in the kettle version outside on the fire and is great for warming up especially in the winter months. If you’re looking for something to please your diners while learning how to make a super easy meal, then this is the place to go.

Ingredients:

• 4 dumplings
• 8 medium potatoes
• 2 large onions
• 2 red peppers
• 4 cloves of garlic
• 2 tablespoons of butter
• 4 spoons of sweet paprika
• 1 teaspoon cumin
• 1 tablespoon marjoram
• 60 g plain flour
• 1.5 liters of beef broth
• salt
• pepper

Method:

• Heat the butter in a large pot. Add finely chopped garlic, onion and pepper and sauté for a while.
• Then add the sliced or cubed bacon (peeled) and fry until they are a little golden on the sides.
• Sprinkle the mixture with sweet paprika and cumin and stir in the flour.
• Simmer like this on a low heat for about 2 more minutes, then add the stock.
• As soon as the broth starts to boil, add the peeled and chopped potatoes.
• Cook until the potatoes are soft. Finally, add the marjoram and season with salt and pepper.
• Serve the goulash on its own or with fresh bread.

TIP: You can find more inspiration for similar dishes in our recipes for honest goulash .

Spicy goulash with burritos

A little hot flavor never hurts, and not at all in the case of goulash. In addition to this recipe, you can also use classic spekka or even sausages that you like. And a little tip – it will taste even better with a chilled beer.

Ingredients:

• 450 g of sausages (can also be sausages)
• 450 g of potatoes
• 400 g of tomatoes
• 2-4 chili peppers (to taste)
• 2 onions
• 1 tablespoon of tomato puree
• 2 tablespoons of vegetable oil
• 500 ml of vegetable broth
• 1 tablespoon spicy ground paprika
• 1 tablespoon marjoram
• 1 teaspoon of sugar
• 1 tablespoon plain flour
• salt
• pepper

Method:

• Saute finely chopped onion in oil.
• Add sausages or sausages cut into rounds or cubes (you can leave the smaller sausages whole) and chili peppers cut into rounds. Fry until golden.
• Sprinkle with spicy paprika, mix in the flour and, after mixing thoroughly, add the broth.
• Add the finely chopped peeled tomatoes and the puree. As soon as the broth starts to boil, add the chopped and peeled potatoes.
• Cook until the potatoes are soft. Then season with marjoram, salt and pepper.

TIP: You can soften the recipe for spicy goulash on the plate with sour cream.

Spanish goulash with chorizo

Similar recipes to ours can be found in other countries. For example, in Spain, where goulash is cooked with chorizo and served with rice. An interesting combination that is worth trying.

Ingredients:

• 1 tablespoon of vegetable oil
• 1 tablespoon of butter
• 700 g of meatballs or sausages
• 300 g of chorizo sausage
• 2 onions
• 1 clove of garlic
• 2 tablespoons plain flour
• 1 tablespoon smoked paprika (spice)
• 2 red chili peppers
• 200 ml of beef broth
• 175 ml sour cream
• 1 tablespoon of freshly chopped parsley
• salt
• pepper

Method:

• Heat the butter together with the oil in a saucepan. Sauté the chopped burritos or sausages together with the chorizo for 5-7 minutes.
• Put the meat aside and fry the finely chopped onion and garlic on the baking sheet (for about 3-4 minutes). Sprinkle with flour and sauté for another 2-3 minutes.
• Add paprika, chilli and pepper and mix thoroughly.
• Pour the stock over the mixture and add the fried sausages and chorizo. Cook for 30-35 minutes (you can also bake in the oven at 150 degrees Celsius for the same time).
• Serve the finished goulash with boiled rice and decorate the plate with sour cream and sprinkle with chopped parsley.

Vegan goulash with soy sausages

We must not forget the vegan version, which tastes almost no different from the original recipes. Starring soy sausages.

Ingredients:

• 3 soy sausages
• 1 tablespoon of olive oil
• 1 onion
• 3 cloves of garlic
• 6 medium potatoes
• 1 tablespoon of tomato paste
• 2 tablespoons of tomato puree
• 2 spoons of soy sauce
• 750 ml of water
• 1 teaspoon cumin
• 3 teaspoons of sweet paprika
• salt
• pepper

Method:

• Heat the olive oil in a large saucepan.
• Add the finely chopped onion and garlic and leave to vitrify.
• Once the onion starts to brown, add the diced potatoes, cumin, paprika and salt. Mix it up.
• Then add 500 ml of water, soy sauce and tomato paste.
• Cook for 45 minutes. If more water evaporates, add another 250 ml. Let it boil again and add the tomato puree (thanks to it no additional thickener is needed).
• Cut the soy sausages into rounds and lightly fry them in a pan with a little oil. Then add them to the stew and cook for a while longer.
• Serve with fresh bread or on its own.

Tips on how to thicken goulash

In our recipes, the classic in the form of flour is used for thickening. But it also works differently. Here we present several tips on how to prepare the goulash so that it has the perfect consistency.

Thickening with bread

Bread is a very popular option for thickening any stew. And even an older and stout one will be enough for you. Just remove the skin and crumble or grate it. Then you just mix any amount into the goulash, depending on how thick you want it to be.

Cornstarch

Corn or potato starch can also be used instead of flour. You can find it quite commonly in stores today. It is used without modification, similar to when thickening with flour.

Potatoes

If you have leftover potatoes from cooking, use them. Just grate them a little into the goulash. At this size, it will boil and the sauce will be just right.