Traditional Hungarian Goulash - Gulyas [Prepped in Just 15 Minutes!]

Place the diced beef into a large saucepan and cover completely with water (around 3 cups). Bring to the boil then simmer for 2 hours. Keep topping up with boiling water as needed to ensure the meat is covered while cooking (around 3-4 cups). The beef may still be tough at the end of this stage, don’t worry, it will soften by the end.

While the beef is cooking, heat the vegetable oil in a medium frying pan on low-medium heat and add the onions and garlic. Cook for 3-4 minutes until soft and translucent, but don’t allow them to burn as it will change the flavour.

Once the beef has cooked, add in the cooked onion and garlic along with the potatoes, carrot, parsnip, celeriac, dry spices, Hungarian sausage (if using) and beef stock to the pan. Top up with water so all the ingredients are covered (around 2 cups).

Bring to a boil, then reduce heat and simmer (uncovered) for one more hour, topping up with extra water as required to keep everything covered and to maintain a soft, soupy consistency.

Add the plain flour / all purpose flour, egg, water and optional salt and pepper to a mixing bowl. Mix until smooth and well combined, then allow to rest.

In the last 10 mins of cooking the soup, pop a dab of dough onto a paddle and flick small slivers at a time into the soup using a knife. Dip the knife into the soup after every flick to stop the dough from sticking to the knife.

Equipment Needed

Allergens