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Classical Hungarian Goulash

  • Cook

    mins
  • Difficulty

  • Prep

    mins
  • serves


  • 600 g beef shin cut into 2 cm cubes
  • 25 ml oil
  • 2 medium onions, roughly chopped
  • 2 cloves of garlic
  • 2 carrots, roughly chopped
  • 1 parsnip, roughly chopped
  • 2 celery leaves
  • 2 medium tomatoes, peeled and chopped or 1tbsp tomato sauce
  • 2 fresh peppers, chopped
  • 3 medium potatoes, roughly chopped
  • 1 tbsp Hungarian paprika powder
  • 1 tbsp grated lemon zest
  • 1 bay leaf

NUTRITIONAL INFORMATION

 

Amount per serving

Energy (kcal)

236kcal

Energy (kJ)

985kJ

Protein (g)

16.5g

Carbohydrate incl. fibre (g)

28.0g

Carbohydrate excl. fibre (g)

22.7g

Sugar (g)

5.2g

Fibre (g)

5.3g

Fat (g)

7.0g

Saturated fat (g)

1.3g

Unsaturated fat (g)

5.0g

Monounsaturated fat (g)

1.9g

Polyunsaturated fat (g)

3.0g

Trans fat (g)

0.0g

Cholesterol (mg)

23mg

Sodium (mg)

64mg

Salt (g)

0.16g

Vitamin A (IU)

4458IU

Vitamin C (mg)

103.9mg

Calcium (mg)

58mg

Iron (mg)

2.88mg

Potassium (mg)

972mg

Total

1416kcal

5913kJ

98.8g

168.1g

136.0g

31.1g

32.1g

42.2g

7.8g

29.8g

11.6g

18.2g

0.0g

140mg

383mg

0.95g

26750IU

623.5mg

348mg

17.28mg

5830mg


  • 1 Braise the onions in hot oil, sprinkle with paprika, add meat cubes and brown them. Add garlic, bay leaf, pour water to cover and simmer on low for 45 minutes. Add vegetables: carrots, parsnips, potatoes and celery leaf. Add more water if necessary, then braise for 30 minutes.
  • 2 When vegetables and meat are almost tender, add tomato cubes, lemon zest and diced peppers; simmer over low heat for 15 minutes.
  • 3 Serve hot, sprinkled with herbs.