Goulash or Gulasch – Hungarian Stew



1 kg beef or pork for stew

800 g onions diced

2 bell peppers washed, cleaned out and diced

1 tsp tomato paste

4 cloves garlic

some marjoram

some caraway seeds

4 tbsp. ground paprika spice

1 tsp. white wine vinegar

some salt & pepper

100 ml red wine

100 ml broth

some oil for frying

some tbsp sour cream

some Tabasco, optional


Heat the oil in a large pot.

Dice the onion and the bell peppers.

Add onion to the oil and fry for 9 minutes while stirring.

Add the garlic and tomato paste and continue to fry it for one minute.

Now add the wine, broth, paprika, marjoram, salt, and pepper and stir.

Next, add the meat, cover the pot with a lid and reduce the heat of the stove so it only slightly boils.

Cook now for an overall time of 2 to 3 hours but check frequently if there is enough liquid and also stir. If needed, add a little more broth.

After ½ hour: add the caraway seeds and the white wine vinegar. I add them a little later so the meat doesn't get to much of that taste.

After 2 hours or 30 minutes before the goulash is ready: Add the bell peppers and continue to cook.

When the meat is cooked through, spice with salt and pepper.

Optionally add some tabasco and / or sour cream.

Serve with potatoes or pasta or dumplings or rice.


If you don't cook for kids, add red wine while cooking!