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Hungarian Beef Goulash



Serves 4

Prepartion time: 10 minutes

Cooking time: 20 minutes


Delicious served with buttery tagliatelle




One large onion, chopped

Large Green Pepper, deseeded and sliced into strips

Olive Oil

500g / 1lb 20 oz thinly sliced beef flllet, rump or sirloin without the fat.

A box of Chestnut mushrooms, thinly sliced

1 tbs Sweet Smoked Paprika

200 ml / 7 fl oz boiling water

200 ml / 7 fl oz sour cream or thick yoghurt

300g pack of fresh tagliatelle

Parsley to garnish






  1. Take a large frying pan, heat some oil and then gently cook the strips of meat until browned then remove and set aside.

  2. Add a little more oil and fry the onion and green pepper strips for a few minutes.

  3. Now add the sliced mushrooms and the paprika and cook for a further few minutes.

  4. Return the meat to the pan with the vegetables.

  5. Pour on the boiling water, bring to the boil and simmer for about 15 minutes uncovered.

  6. If the mixture is too liquid, you can always thicken with Thickening Granules.

  7. Meanwhile in a separate large pan of salted boiling water, cook the tagliatelle according to manufacturers instructions.  Drain.

  8. Transfer the drained tagliatelle into a serving dish, spoon the goulash on top and then spoon the sour cream on top of that and add a little garnish, if desired.

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