Gulyás! Hungarian Goulash with a twist!

Worldwide known for it’s rich flavour and delicious red components, also one of Hungary’s national dishes, here is a simple yet delicious recipe for my goulash with a slight twist!

Goulash can be made with beef (my usual choice), veal, lamb or pork. Usually, you’d use a shank, shin or a shoulder cut as they are tougher and better for stewing. These cuts are also rich in collagen and therefore converted to gelatin during cooking giving the stew a gorgeous thickness.

The twist on this recipe is the chorizo. You wouldn’t find this ingredient on a traditional recipe. Of course you may choose to leave this out if you don’t want the extra flavour as the dish is already very flavoursome on its own.


Miperfectplate’s Gulyás! -serves 4

  • 1 pack OR 500 grams of stewing beef
  • 1 chorizo (optional)
  • 1 can of diced tomatoes (or fresh)
  • 500 ml of beef stock
  • 1 red capsicum
  • 1 red chilli (big fat ones)
  • 3 potatoes
  • 1 white onion
  • 3 cloves of garlic
  • 4-5 tablespoons of sweet paprika
  • 3 bay leaves
  • 1 cup red wine
  • handful of plain white flour
  • olive oil


Step 1

Marinate the beef strips with pepper and salt and lightly coat with plain white flour.
Cut up the capsicum, chilli, garlic, onion, potatoes and chorizo and set aside.
Heat up a pressure cooker and add olive oil. Stir in the beef until lightly brown on both sides and then remove from the cooker to cool down.



Step 2

Add another tablespoon of olive oil to the pressure cooker and then put the onions, garlic, chilli and capsicum. Stir for 5-10 minutes until soft. Keep the fire on medium.

Once the veggies are soft, add the beef and wine. Continue to stir for 5 minutes and then add the diced tomatoes.



Step 3

This is my favourite part of this recipe. Simply because I think it is what ‘makes’ the dish so delicious. Add the sweet paprika to the mix. I have said to use 4-5 tablespoons but it is up to you. I always like to think that you can’t ever have enough paprika!


Step 4

Add the potatoes and chorizo to the pot and pour the beef stock and bay leaves in right after this.

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Step 5

Give the mixture a good stir before shutting the lid on the pressure cooker and allowing to cook for 45 minutes – 1 hour, keep the fire on low. Remember to add pepper & salt to taste as well.

Enjoy with bread rolls/rice OR none as it is also delicious on its own with the potatoes 😉



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