Mom’s goulash

I adore Hungarian goulash it is just so good! This is my mom’s recipe, so it is by no means authentic. This is the perfect winter food.

Serve it with crème fraîche and flute. I think beer works really well with this.

This also works really well for larping events over made over a campfire. We have had it a number of times for workshops – perfect after a long cold day working outside.

Kopi af Billede 003

Mom’s goulash

My mom’s version of a goulash stew.

  • Prep Time: 20m
  • Cook Time: 3h
  • Total Time: 3h 20m


  • 500 grams beef (almost all cuts work - I often use a cheep roast)
  • 1 small can tomato paste (70 g)
  • 200 grams coarsely chopped onion
  • 35 grams butter
  • 600 grams raw potatoes diced
  • 1 liter beef broth
  • 2 diced red peppers (optional)
  • 100 grams garlic cream cheese
  • 2 tablespoons good paprika (not the old stuff off the shelf) optimally edelsüss paprika
  • 1 teaspoon salt
  • black pepper

Serve with

  • Flutes/baguette
  • Crème fraîche (Sour cream)


  1. Brown meat and onions in the butter in the pot you want to make goulash in.
  2. Pour broth in and add the other ingredients except potatoes and cream cheese.
  3. Let it cook. If you used a cheap cut so simmer until meat is tender - I will often let it cook all afternoon. If you have used expensive tender goulash meat should be ok to just cook the meat with potatoes - the meat will be tender.
  4. When the meat is tender add potatoes and cream cheese and season to taste with salt, pepper and more paprika - it should be spicy. It should take about 15-20 minutes until the potatoes are tender.
  5. Server your goulash with lots of crème fraîche and flute - any delicious French baguettes. I think beer works really well with this.

And the danish version

Leave a Reply