Goulash

Discover the rich flavours of Austrian goulash, from classic Viennese Saftgulasch to hearty soups. Easy tips, meat cuts and spice blends inside!

A Stew With History

Goulash (Gulyás) may have started in Hungary as a humble shepherd’s stew, but it quickly became a staple of Austrian cuisine. Today, you’ll find it everywhere in Austria – from rustic ski chalets to elegant fine-dining restaurants.

The Many Faces of Goulash

There isn’t just one kind of goulash – there are dozens! Some of the best-known variations include:

• Wiener Saftgulasch – the Viennese classic with beef, paprika, and a rich sauce (sometimes with beer for extra depth)
• Fiaker Gulasch – topped with Frankfurter sausage, a fried egg, and a fan-cut gherkin
• Würstelgulasch – made with Frankfurter sausages and potatoes
• Kartoffelgulasch – a vegetarian version with just potatoes
• Szegediner Gulasch – enriched with sauerkraut
• Goulash Soup – a thinner, hearty version perfect for cold nights

No matter the style, they all share a familiar foundation: onions, paprika, marjoram, caraway seeds – and did I mention onions? My mum always said you need as many onions as beef for a proper goulash.

My Twist on Tradition

My favourite version is a mix of the classic Viennese goulash and the original Hungarian stew. Instead of simmering it on the hob, I cook it in the oven on a low heat. The beef becomes wonderfully tender, and the flavours have time to mingle.

Pro tip: Don’t eat it right away. Goulash always tastes better the next day, once the flavours have had their “overnight party”. So, if time allows, cook it in advance.

The Best Meat for Goulash

Good-quality stewing beef is essential. Too fatty, and the dish turns oily. I’ve experimented with different cuts, but brisket and flank steak are my go-tos – they’re lean, flavourful, and perfect for slow cooking.

The Seasoning Secret

In Austria, you can buy pre-mixed goulash spices in every supermarket. In the UK, they’re harder to find, so I make my own blend. Whip up a batch, store it in an airtight container, and it will keep for months. It’s worth it – the spice mix is what gives goulash its unmistakable taste.

Easy to Cook, Hard to Resist

Don’t be intimidated – goulash is simple to make. Let your food processor handle the onion chopping, then let the oven (or slow cooker) do the work. Long and slow is the key.

This dish is always a hit with friends and family. Serve it as a hearty dinner, a late-night party snack, or stretch it with extra stock and smaller cuts for a warming goulash soup. Perfect for bonfire night or any chilly evening.

Watch the video below to see it being made:

Goulash

Servings

4 – 6

servings

Discover the rich flavours of Austrian goulash, from classic Viennese Saftgulasch to hearty soups. Easy tips, meat cuts and spice blends inside!

Ingredients

• Goulash Seasoning

• 10tbsp crispy fried onions (shop-bought)

• 4tbsp sweet paprika (Hungarian if possible)

• 1tbsp smoked paprika

• 1tbsp onion powder

• 1tsp sugar

• 2tsp salt

• 1/2tsp caraway seeds

• 1/2tsp marjoram

• 1/2tsp chili powder

• Goulash

• 1kg good quality stewing beef (or brisket/flank steak), cut into large chunks

• 800g white onion, sliced

• 4 cloves of garlic, sliced

• 4tbsp tomato paste

• 3 sweet peppers (yellow, orange or red – or a mix), sliced

• 500ml beef stock

• 1 bay leaf

• 700g potatoes, cut into cubes

Directions

• Grind all the Goulash Seasoning ingredients into a fine mix.
• Heat some oil in a large ovenproof casserole dish. Fry the beef in batches until browned on all sides. Remove and set aside.
• Add a little more oil to the pan, keeping the meat juices. Fry the onions and garlic gently over low heat until golden brown.
• Stir in the tomato paste. Add the sliced peppers and 5tbsp of the seasoning mix. Fry for another minute.
• Add the beef stock, bay leaf, and browned beef back to the pot. Mix well, cover, and transfer to a preheated oven at 160°C. Cook for 2 hours.
• Stir in the potatoes and cook for another 1 hour.
• Remove the bay leaf. Serve hot with crusty bread to soak up the sauce.

• Best flavour: Goulash tastes even better the next day, once the flavours have had their “overnight party”.
  Storage: Any leftover seasoning can be kept in an airtight container for several months.
  Potatoes: Use waxy varieties so they hold their shape while cooking.
  Variation: Add extra stock and cut the beef and potatoes smaller for a hearty goulash soup.
• Add extra water if the goulash gets to thick at any stage.