The best recipes honest goulash in ten different variations

Goulash, although its origin can be found in neighboring Hungary, is considered a traditional Czech dish.

Every family has their own recipe that they guard.

It is popularly served at larger celebrations, everyone likes it and it is easy to prepare a larger quantity .

It also has the advantage that it stores well and tastes best when left alone.

For this article, we have selected 10 great meat goulash recipes for you. With us, everyone can make a choice.

Traditional Szeged goulash

Do you like goulash with sauerkraut? Otherwise, it is also called as Szeged goulash and is especially popular in combination with bread dumpling.

INGREDIENTS

• 500 g of pork belly, shoulder or thigh
• 1 bag of sauerkraut
• 3 onions
• lard
• Bay leaf
• caraway seeds
• sweet pepper
• salt
• sugar (can be omitted)
• whipping cream
• flour

METHOD

1. Fry the onion in lard until golden.
2. Add the diced meat.
3. Sprinkle with paprika, cumin and bay leaves.
4. Add 1/2 cabbage and cover with hot water.
5. Simmer gently.
6. Add the rest of the cabbage and sugar to taste.
7. Mix in the cream with a little flour.
8. Cook for another 10 minutes.
9. We serve.

Hungarian beef goulash made from kližka

We owe the recipe for goulash to the Hungarians. Thanks to them, we can enjoy this goodness.

INGREDIENTS

• 750 g beef slices
• 400 g of onion
• 2 and ½ tablespoons lard
• 1 tablespoon ground sweet paprika
• ½ teaspoon ground hot pepper
• 1 white pepper
• 1 tomato puree (small)
• ½ teaspoon of salt
• 2 tablespoons plain flour

METHOD

• Cut the meat into cubes and salt.
• Finely chop the onion and fry it until it starts to turn almost black.
• Add the tomato puree and stir-fry for a few minutes, the color and taste of the puree will change (it will not be sour).
• Then we add the meat and let it be pulled from all sides.
• Cut the pepper into cubes and add to the meat.
• Then sprinkle with sweet and hot paprika and continue sautéing for a while.
• Cover everything with water so that the meat is slightly below the surface, add salt and pepper.
• Simmer until soft and add water occasionally.
• When the meat is soft, mix the flour with water, stir and thicken the stew.
• Cook for at least another 10 minutes.

Luxury pork stew

Have you tried beer-based pork goulash yet?

INGREDIENTS

• 500 g pork leg
• 1 large tomato puree
• 200 ml of beer
• 1 green pepper
• 1 large tomato
• 4 cloves of garlic
• 3 medium sized onions
• 2 teaspoons marjoram
• 2 teaspoons of ground black pepper
• 1 teaspoon ground hot pepper
• 2 teaspoons ground sweet paprika
• 1 teaspoon ground cumin
• 1 tablespoon goulash seasoning
• salt
• flour for thickening
• lard or oil

METHOD

• Finely chop the onion and fry it in hot lard or oil.
• We take care of it, we stir occasionally, the base must be really dark.
• Add the tomato puree, which we also saute for a while.
• Then we add the meat and stir-fry so that it is browned on all sides, then sprinkle with ground sweet and hot paprika.
• Add chopped pepper and tomato to the meat and sauté for a while longer.
• Wait for everything to release its juice and let it simmer until the water boils.
• Cover with water, salt, pepper, add cumin and marjoram and let it simmer until soft.
• Then thicken with flour dissolved in water and let it cook for another 10 minutes.

Simple potato stew

You can conjure up a quick goulash in a few minutes. All you need is a few ingredients that won’t strain the family budget in the slightest.

INGREDIENTS

• 3 dumplings
• 500 g of potatoes
• 2 onions
• 6 cloves of garlic
• salt
• 5 peppercorns
• 3 teaspoons of sweet paprika
• 3 tablespoons plain flour
• 1 tablespoon of butter
• 1 tablespoon of oil

METHOD

1. Fry the onion in oil until golden, then add the diced garlic.
2. Add diced potatoes.
3. Cover with water, add salt and pepper balls.
4. Cut the pork chops into cubes, fry them in butter, and then sprinkle them with paprika.
5. Add to the potatoes.
6. Cook until the potatoes are soft.
7. Mix the flour in the water and thicken the stew.
8. We serve.

Try other potato stews with and without meat.

Killer goulash

After the arduous killing spree, there must come a reward. Here you can best enjoy the processing of the meat that comes from it. This time we will need meat and pig offal.

INGREDIENTS

• 600 g pork neck
• 250 g pork loin
• 350 g of pork offal (kidneys, spleen, liver, tongue, cerebellum, heart)
• 250 g of onion
• lard
• ground sweet paprika
• salt
• pepper
• crushed cumin
• 3 cloves of garlic
• 40 g plain flour

METHOD

• Finely chop the onion and fry it in lard until dark.
• Cut the meat into cubes, remove the entrails and chop.
• Add the meat to the dark onion and fry until tender.
• Then sprinkle with paprika and sauté for a while.
• Cover with water, add cumin, salt and pepper and simmer until soft.
• Towards the end, add pressed garlic, thicken with flour mixed with water and cook for another 10 minutes.

Baked venison goulash

Would you like to make something from venison? Try the goulash, which you can make from any piece of game.

INGREDIENTS

• 1 kg of boar, fallow deer, deer or venison meat
• 50 g plain flour
• 500 ml broth (vegetable, beef…)
• 1500 ml of water
• 100 g of bacon
• 25 g tomato puree
• seasoning for the wild
• 4 cloves of garlic
• 2 onions
• 150 g of mushrooms
• 250 ml of red wine
• 10 g of parsley
• salt and pepper
• oil

METHOD

• Wash, dry and cut the meat into cubes.
• We salt it, pepper it, and cover it in flour.
• Then fry the meat in oil, add diced bacon and fry for 5 minutes.
• Transfer the meat and bacon to the baking dish, add onion, diced garlic, spices, sliced mushrooms, onion, red wine, tomato puree and broth.
• Bake at 180°C.
• Bake for about 2 hours until soft, adding water during this time.
• If we want, we can thicken it with flour dissolved in water before the end.

Do you like mushrooms? Also try stews and mushroom sauces .

Turkey Goulash Gravy

Not too fond of beef or pork? Then you might be interested in turkey stew. Plus, it’s done faster.

INGREDIENTS

• 1 kg of turkey thigh steaks
• 250 g of onion
• 20 g ground sweet pepper
• 50 g of tomato puree
• salt
• pepper
• 4 cloves of garlic
• 1 teaspoon ground cumin
• ½ teaspoon marjoram
• 3 tablespoons plain flour
• oil

METHOD

• Wash the meat, dry it, cut it into cubes and salt it.
• Finely chop the onion, fry in oil until black, then add diced garlic.
• Then we add the meat and let it pull suddenly.
• Add the tomato purée and fry gently for a few minutes until the purée turns brown.
• Add cumin, pepper and paprika.
• Add a small amount of water and simmer until soft.
• During stewing, add a small amount of water again.
• When the meat is soft, prepare flour mixed with water to thicken.
• Thicken the stew and cook for at least another 10 minutes.

Kettle goulash with potatoes

Excellent kettle goulash tastes best outside. During its cooking, pleasant aromas waft out, filling us with anticipation.

INGREDIENTS

• 1.2 kg pork shoulder
• 500 g of onion
• 5 cloves of garlic
• 5 tablespoons lard
• 4 medium sized tomatoes
• 2 white peppers
• 9 medium-sized potatoes
• salt
• pepper
• ground cumin
• ground sweet pepper
• hot pepper (who wants hotter)

METHOD

• Wash the meat, dry it, cut it into cubes and salt it.
• Cut the onion into small cubes and fry slowly in lard until dark.
• We then add diced garlic and meat to the pot, which we let pull from all sides.
• Sprinkle it with paprika and cumin, heat for a while, then add chopped peppers and tomatoes and simmer for a while.
• When the juice is suffocated, we start pouring it in small portions.
• Then we add eight diced potatoes, if we want, we also add hot pepper.
• Simmer until soft.
• Finely grate one potato and thicken the stew with it.

Mexican goulash sauce

The Mexican version of goulash is, as we know, a bit more spicy. In addition, it contains Mexicans’ favorite beans.

INGREDIENTS

• 3 cans of red beans
• 2 cans of diced tomatoes
• 2 onions
• 2 red peppers
• 2 carrots
• 400 g of ground beef
• 2 spoons of soy sauce
• 2 teaspoons of curry
• 1 teaspoon sweet paprika
• ½ teaspoon hot pepper
• a pinch of chili
• ½ teaspoon of salt
• ½ l teaspoon of pepper

METHOD

• Cut onions and peppers into slices, carrots into cubes.
• Fry the meat in oil and let it cool.
• Put the meat aside from the pan, foam the onion, add carrots, paprika, salt, pepper, curry, sweet and hot paprika, chili and sauté for a while.
• Then add chopped tomatoes and soy sauce.
• Put the meat back in and simmer until the tomato juice evaporates.
• Then add water, beans and cook until the vegetables soften.

Pub goulash

The recipe for goulash from the pub is beautifully brown and does not contain any flour or thickening ingredient except onion. Can you have it with six?

INGREDIENTS

• 800 kg beef shoulder
• 800 g of onion
• 5 tablespoons lard
• 5 teaspoons of ground sweet pepper
• ground cumin
• 8 cloves of garlic
• a little tomato puree
• salt
• pepper

METHOD

• We wash the meat, dry it and cut it into cubes, which we salt.
• Dice the onion and garlic.
• Fry the onion in oil until dark, add the garlic and fry briefly.
• Then we add the meat, let it cool, add the tomato puree and let it boil thoroughly and sprinkle cumin.
• Add paprika and saute for a while and cover with a small amount of water.
• Simmer and add a small amount of water during the process.
• Finally, we add more liquid, salt and pepper.

You can also make excellent goulash with a pressure cooker. Not only will the boiling time be considerably reduced, but the maximum amount of vitamins will also be preserved. Are you interested in this topic? Read more about pressure cookers and their ratings .

An interesting fact is that goulash does not have to be avoided even by those who follow, for example, a diabetic or reduction diet. Simply replace the thickening flour with boiled and blended potatoes or other vegetables.

This is how, for example, pub goulash is made, which is thickened with an onion base.

Remember, the foundation is the most important. Beautifully dark. Not sour, but slightly bitter, with a distinctive taste. Take care of him.

The onions have to be fried for a really long time. Experts say even 15 minutes. However, watch out for burnt onions, they would be very bitter and that would not be the case.

Another scarecrow is hidden in the stage of adding the tomato puree, when we don’t give it enough time to change not only the color, but also the taste. And we need to get rid of its acidity.

We should also be careful with ground pepper, which likes to become bitter quickly. Therefore, after adding it, we must not fry it for a long time, but simply pour water over it after a while.

It is a well-known fact that it tastes best 2 days after cooking.

Tasty, colorful and always different goulash is the calling card of every good cook.

When serving, the finished goulash can also be decorated with chopped herbs, grated cheese, chopped boiled egg, fried egg, minced meat and, of course, a combination of these and other ingredients.

However, it tastes best with homemade bread dumplings or Karlovy Vary dumplings.

Also try our proven recipes for poultry stew .