Call us at: (02) 8710 2640
Unit 35/61 Ashford Ave
NSW 2214

Hungarian Goulash

Hungarian Goulash

Ingredients for 8 people:

1.5 kg boned shin beef,
2 large onions,
6-7 tbsp oil or 80-100 g fat,
1 heaped tsp Univer garlic paste,
half tsp cumin seeds,
1.5-2 tbsp good quality paprika,
2 medium green peppers (sweet, not hot) and tomatoes,
1 tsp Univer Red Gold (Piros Arany) spicy or Erős Pista,
4-5 carrots,
2-3 parsley roots,
2-2.2 kg potatoes

for the Hungarian pinched noodles:
100 g plain flour,
1 egg


Cut the shin beef into small, roughly 2 cm cubes as if for a stew.

Peel and dice the onions and then sweat in oil or fat over a moderate heat. Add the meat without seasoning and stir while frying for 10-15 minutes until it turns white.

Finely chop the cumin seeds and add to the meat together with the garlic paste and paprika. Stir for a moment or two and immediately add about 200 ml water to prevent the paprika from burning. Add salt - start with 1 level tbsp - and season with the diced paprika and tomato. Add Red Gold (Piros Arany) for heat, cover and simmer over a low heat for about 1.5 hours until the meat is almost completely tender. Stir occasionally and, if necessary, add a little water. This leaves enough time to prepare the noodles.

Clean the vegetables. Slice the carrots and the parsley roots into rings, add to the meat to simmer and in the meantime peel and dice the potatoes into roughly 2.5 cm cubes. Add to the meat, cover with as much water (about 3.5 litres) as the quantity of soup you wish to make and bring to a boil. At this stage you can also add 1-2 quartered green peppers or tomatoes. Cover and continue to cook for about 30 minutes adding the noodles after 15 minutes. Finally taste and add salt and spices as necessary.

Useful advice from Univer:

You can give your goulash soup more punch with the following Univer products: mild or spicy Goulash Paste, mild Red Gold (Piros Arany), Édes Anna, Stew Seasoning Paste, Onion Paste.

Preparation time: approx. 3 hours
One portion: 734 kcal
Easy to prepare.

Comments are closed.