Goulash
When the pot starts bubbling, you know something good is on the way. Our veal goulash is all about slow-cooked comfort, where tender veal, aromatic spices, and a handful of everyday vegetables unite into an unbelievably satisfying meal. With a dollop of crème fraiche and some crusty bread on the side, you have a new family favourite.
Ingredients
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20 g
Butter
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3
Onions, coarsely chopped (approximately 225 g)
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2
Large garlic cloves, chopped
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500 g
Veal shoulders, cut into bite-sized cubes
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3 tbsp
Mild paprika
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1 can
Chopped tomatoes (approximately 400 g)
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1½ tsp
Coarse salt
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300 ml
Water
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1
Red chilli pepper
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1 tsp
Caraway
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400 g
Potatoes, peeled and diced
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1
Red pepper, cut into large cubes (approximately 150 g)
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3
Celery stalks, cut into slices (approximately 150 g)
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2
Carrots, diced (approximately 100 g)
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1 tsp
Coarse salt
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To serve
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200 ml
Creme fraiche
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240 g
Country bread
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Instructions
This goulash can handle almost any type of meat, so you can easily swap it for beef, pork, or even chicken. For beef, cuts like chuck, brisket, or short ribs are best as they have enough fat to stay tender when slow-cooked. These will need about 2–2.5 hours to reach the right texture. For pork, go for shoulder or belly, which have plenty of fat to keep them juicy, and they will need around 1½ –2 hours. If you want a quicker option, chicken works well and only takes around 45 minutes, but it is best to use skin-on thighs or drumsticks as they will stay juicy during cooking.
Slow and steady cooking is a great way to get tender veal in your goulash. If it is not tender enough after the suggested time, keep cooking it gently until it becomes soft. You can also marinate the veal beforehand in a mixture of vinegar, lemon juice, or wine, along with olive oil and herbs. The acid from the vinegar, lemon juice, or wine helps break down the muscle fibres, making the meat more tender.
Keep the heat low while cooking to stop the goulash from burning and sticking to the pan. Stir it now and then so everything cooks evenly. Since the lid traps moisture, the sauce will stay fairly liquid as it simmers. If you want it thicker, take the lid off for the last 15–20 minutes to let some of the liquid cook off naturally. If you notice a burnt smell, stop stirring immediately! Moving everything around can mix in the burnt flavour. Instead, carefully transfer the unburnt goulash to a clean pot, leaving the burnt bits at the bottom of the original pan.
FAQ: Questions about goulash
If you are unsure about any step in the process, do not worry. We have answered some key questions to make everything clearer.
What is goulash?
Goulash is a slow-cooked stew from Hungary traditionally made with beef, paprika, and vegetables. Classic versions often include potatoes, red peppers, and caraway. Our recipe sticks to the same idea but uses veal instead of beef. The ingredients and spices remain similar, but the choice of meat creates a lighter take on the traditional goulash.
How can I thicken the goulash sauce?
Letting the goulash simmer uncovered for the last 15–20 minutes helps the sauce reduce and thicken naturally. If you need it thicker, stir in a flour and water mixture or a cornstarch slurry. Flour needs a few minutes to cook through, while cornstarch works faster but can change the texture if overused.
How should I store leftover goulash?
Keep leftover goulash in the fridge for up to 3 days or freeze it for up to 3 months in an airtight container. To enjoy it again, let it defrost in the fridge overnight. Then, whether it was frozen or just refrigerated, reheat it on the hob over low to medium heat, stirring occasionally, until piping hot. In the microwave, heat it in intervals, stopping to stir every 1–2 minutes, until fully heated through, which usually takes 4–6 minutes.
Nutritional values
Nutritional value, per
2600 Kcal
| Fibre | 39.4 gram fibers |
| Protein | 152.6 gram |
| Fat | 112.7 gram |
| Carbohydrates | 242 gram |
Recommended information
Serving suggestion
Other recipes
Try a warm and hearty goulash with veal
A pot of goulash stew simmering away on the stove is exactly what you need for colder evenings. Ours is not strictly a traditional recipe, swapping beef for veal, but we promise it is just as delicious as the classic one. Deeply aromatic with a rich, well-rounded taste, it takes on a deep red-orange colour that hints at the glorious slow-cooked ingredients.
Let it simmer long enough, and it turns thick and full-bodied, clinging to the spoon and letting you know it is ready. And if there happens to be any left? Consider yourself lucky! The warm, hearty flavours get more intense as it sits, so leftovers are well worth saving.
There is more comfort to be found in our recipe collection. Alongside this goulash, we have creamy marry me chicken, smoky Cajun gumbo, and earthy lentil bolognese to keep you warm.
Melt-in-your-mouth meat and earthy vegetables
While the veal may be the main focus of this goulash, it would not be the same without the humble vegetables supporting it. Onions melt into the sauce, where their sharpness softens into a gentle sweetness, and the potatoes break down just enough to give the broth a silkier feel while still holding onto a bit of bite.
More veggies mean more subtle, earthy nuances. Red pepper brings a subtle warmth, carrots offer a root-veggie sweetness, and celery provides a deep, earthy backbone. As everything simmers comfortably in the pot, the natural flavours blend ever so slowly, turning into a stew that is well worth the wait.
With a mix of classic bold spices
Bold spices build layer upon layer of important seasoning, and this blend is time-tested and full of classic Hungarian flavours. Mild paprika lays down a deep red hue and smoky-sweet base, while caraway hums in the background with its slightly nutty depth. Garlic starts off punchy but softens as it cooks, melting into the broth until it is rich and mellow. Goulash tends to have a spicy element, which is why we went with chilli pepper that slowly releases a steady warmth throughout the stew.
Serve with mashed potatoes or other sides
A bowl of goulash is not quite complete without something to go with it. We always go for a scoop of crème fraiche on top, not just for its creamy tang but also for that cool contrast against the steaming hot stew. Thick slices of country bread are a must, too, ready to soak up all that aromatic broth.
If you are after something even more filling, mashed potatoes never disappoint. They are fluffy, buttery, and perfect for catching every last drop of the sauce. But if you want to go the traditional route, nokedli is the way to go. They land somewhere between pasta and dumplings, made by pressing a simple flour-and-egg dough straight into boiling water. They turn out tender with just a bit of chew, and honestly, we could eat them on their own. But toss them into goulash, and they pull in all that deep, slow-cooked flavour like nothing else.
Explore ideas of your own
Goulash has risen from a Hungarian dish to one that is enjoyed worldwide, which is exactly why you should feel free to put your own spin on it. Want deeper, meatier flavours? Try adding a few smoked sausages for a rich, smoky undertone. A spoonful of tomato paste makes it thicker and more robust. A handful of mushrooms lends a deep earthiness with a bit of umami and a slightly meaty texture. For a little twist, a pinch of cumin can add a warm, slightly citrusy note that subtly accents the other ingredients.
