Hungarian Goulash

August 15, 2020
Hungarian Goulash

Trying to find what would please my new Australian family wasn’t that easy; they were very finicky when it came to food; but somehow this old favorite that my mother used to serve us, calling it Hungarian Goulash, would be a hit with them. I have since added some ingredients that have made it the favorite of my Australian family. But before it became their favorite, it was the most favorite dish of my brother-in-law Henry Hagedorn.  Now to give myself a pat on the shoulder, my good friend Maricel Geronimo and I took a cruise which brought us to Budapest, Hungary and I must say, my version of this popular Hungarian dish is of gourmet quality. (Pat! Pat! Pat!)

Hungarian Goulash

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By Marianne de Leon Serves: 4-6
Prep Time: 30 minutes Cooking Time: 2 hours Total Time: 2 hours 30 minutes

A hearty stew of meat, potatoes, and other vegetables simmered in tomatoes and wine is my version of the one that originates from Hungary.


  • 1 kilo ozzo buco type beef (beef shanks with bone-in) - sliced into 1-inch thick rounds
  • 2 tablespoons olive oil
  • 1 tablespoon crushed garlic
  • 1 cup sliced onions - into quarters
  • 2 tablespoons tomato paste
  • 2 cups crushed tomatoes
  • 4 cups beef broth
  • 1 bay leaf
  • 1/2 teaspoon dried oregano
  • 1 teaspoon paprika
  • 1 teaspoon freshly ground black pepper
  • 4 cups broth or water with 2 beef cubes
  • 1 ¼ cup tomato soup
  • 1/4 cup red wine or port
  • 1 stalk celery - cut into 1-inch thick slices
  • 3 potatoes - peel, cut into large pieces
  • 1 carrot - peel, cut into 1-inch circles
  • 1 red capsicum - seeded and cut into strips



Remove part of the meat from the shanks leaving a small piece with the bone. Cut into small serving pieces; about 1-inch by 2-inches. Set aside


In a thick bottom casserole, place over medium-low heat.


Pour in the olive oil and sauté the garlic and onions for 2 - 3 minutes.


Now add the sliced ozzo buco pieces and sauté till the meat is slightly brown; about 5 minutes.


Add in the tomato paste, and crushed tomatoes and stir and then pour in the broth and simmer.


Place the bay leaf, oregano, paprika, and black pepper in the mixture and continue simmering till the meat is halfway tender; about 1 hour.


Now pour in the red wine or port and continue to simmer till the meat is tender.


After about 10 minutes, add the potatoes, carrot and the capsicum; continue to simmer.


When the meat is tender, pour in the tomato soup and adjust the flavor; add salt or pepper to your liking.

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