Hungarian goulash

Hungarian goulash

Total: 2 hr 35 Min. | Active: 20 Min.
Nutritional value / people: 361 kcal
, Fat: 6 g
, Carbohydrate: 27 g
, Protein: 47 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


1 tbsp oil
800 g beef ragout
3 onions, sliced
2 garlic cloves, finely chopped
1 tsp marjoram leaves, finely chopped
1 tsp caraway seeds
2 tsp hot paprika
1 tsp salt
3 dl meat bouillon


500 g waxy potatoes, cut into approx. 3 cm cubes
1 yellow pepper, sliced
1 red pepper, sliced
1 tin chopped tomatoes (approx. 240 g)
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How it's done

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Heat the oil in a frying pan, brown the meat all over in batches, return to the pot. Add the onions and garlic, sauté for approx. 3 mins., season. Pour in the stock, bring to the boil, cover and cook over a low heat for approx. 1 3/4 hrs.


Add the potatoes, pepper and tomatoes, cover and continue cooking for approx. 30 mins.

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