Slow Cooked Traditional Goulash

traditional homemade goulash
This dish is pure nostalgia for me. I grew up eating this, but with Mum's handmade potato dumplings that I would help her make. Goulash is a hearty dish originating in Hungary that every region has a different way of making. Chunky cuts of fall apart beef or pork are slowly cooked in a fragrant sauce, riddled with sweet paprika, onion and garlic. It can be served with noodles, creamy polenta, mashed potato or potato gnocchi as I have served in this picture. A dollop of sour cream sets it off.
  • 600g pork scotch fillet diced (into approximately 2cm cubes) (see Note 1 if using beef) seasoned with 1/2 tsp each salt and pepper
  • 2 tbsp olive oil
  • 2 large garlic cloves finely chopped
  • 2 onions diced
  • 2 small carrots diced
  • 2 celery sticks diced
  • 2 tbsp sweet paprika
  • 2 tbsp tomato paste
  • 1.5 tbsp flour
  • 1 tsp pepper
  • 2 cups beef broth/stock (or 1 tbsp beef stock powder/cube and 2 cups water)
  • 1 tsp caraway seeds (not essential, still lovely without but gives a massive flavour bang if you do have them!)
  • Potato gnocchi, noodles, mashed potato or creamy polenta to serve
  • Steamed vegetables of choice to serve or try my braised red cabbage
  • Sour cream to serve
  • Spring onion sliced to garnish (optional)
  1. Heat half the olive oil on high heat in a large, heavy based skillet and cook the pork until browned on the outside 3-4 minutes.
  2. Remove the pork from the pan, set aside.
  3. Heat the remaining oil on high heat, add the garlic, onions, carrots and celery. Cook stirring 4-5 minutes until soft and fragrant.
  4. Return pork to pan along with the sweet paprika, caraway seeds (if using) and the tomato paste. Stir to combine.
  5. Add the flour, stir to combine.
  6. Add 2 cups of beef broth/stock or beef stock powder/cube and 2 cups of water if using. Bring to the boil.
  7. Reduce heat to the lowest setting and cook with the lid on for 2.5 hours or until the pork is tender enough to break with a fork. Check every 30 minutes and add 1/2 cup of water if the sauce is sticking to the base of the pan.
  8. Serve with potato gnocchi, noodles, mashed potato or creamy polenta.
  9. Serve with steamed vegetables of choice or my braised red cabbage with a dollop of sour cream on top. Sprinkle with sliced spring onion to garnish.

Note 1 – Any slow cook cut works beautifully with this dish. Use chuck steak or gravy beef if using beef.

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Nicole Simple Home Edit Bio

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I’m Nic, wife and Mum to two little people. I’m based in Sydney, Australia. I created Simple Home Edit to inspire others to buy with intention, eat well with simple ingredients, own less and live more.

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