This dish is pure nostalgia for me. I grew up eating this with Mum’s handmade potato dumplings, which I would help her make. Goulash is a hearty dish originating in Hungary and every region has a different way of making it. Chunky cuts of fall-apart pork or beef are slowly cooked in a fragrant sauce infused with sweet paprika, onion and garlic. Serve with noodles, mashed potato, potato gnocchi or creamy polenta for a filling and comforting meal – I used polenta in the photo. A dollop of sour cream and a sprinkle of fresh parsley give this dish the perfect finishing touch.
Can Slow-cooked Traditional Goulash be made ahead of time?
Yes, you can refrigerate cooked goulash for up to 3 days in an airtight container, or freeze for up to 3 months. Thaw completely overnight in the fridge before use. Reheat in the microwave or on the stovetop.
Is Slow-cooked Traditional Goulash suitable for leftovers?
Yes, Slow-cooked Traditional Goulash can be refrigerated in an airtight container for up to 3 days. Reheat in the microwave or on the stovetop.
Slow-cooked Traditional Goulash
“Family hit!!!! Even the grandkids loved it!!” Share Pin Recipe PrintIngredients
- 600 g (1¼ lb) pork Scotch fillet (pork butt), or beef chuck (casserole/braising) steak or oyster blade (flat iron/butler's) steak, cut into bite-sized pieces (see note 1 for substitutes)
- ½ tsp sea salt flakes
- ½ tsp freshly cracked black pepper
- 2 tbsp olive oil
- 2 large garlic cloves, finely chopped
- 2 onions, roughly diced
- 2 small carrots, roughly diced
- 2 celery stalks, roughly diced
- 2 tbsp sweet paprika
- 1 tsp caraway seeds (optional)
- 2 tbsp tomato paste
- 1½ tbsp flour
- 500 ml (2 cups) beef stock
- Potato gnocchi, noodles, mashed potato or creamy polenta, to serve
- Braised red cabbage (optional)
- Finely chopped flat-leaf parsley, to garnish (optional)
- Dollop of sour cream
Instructions
- Season the pork – Sprinkle the pork with salt and pepper and toss to combine.
- Brown the pork – Heat 1 tablespoon of the olive oil in a large, heavy-based frying pan over high heat and cook the pork for 3–4 minutes until browned, in batches if needed. Set aside.
- Add the veggies – Heat the remaining 1 tablespoon of olive oil and add the garlic, onion, carrot and celery. Cook, stirring, for 4–5 minutes, until soft and fragrant.
- Add the seasonings – Return the pork to the pan along with the sweet paprika, caraway seeds (if using) and tomato paste. Stir to combine.
- Add flour to thicken – Stir in the flour to create a paste.
- Add the stock – Add the beef stock and cook, stirring, for 2 minutes and bring to a gentle simmer.
- Simmer – Reduce the heat to the lowest setting and cook, covered, for 2½ hours or until the pork is tender enough to break with a fork. Check and stir every 30 minutes. Add 125 ml (½ cup) of water if the sauce is sticking to the bottom of the pan.
- Serve – Serve with potato gnocchi, noodles, mashed potato or creamy polenta and braised cabbage. Top with sour cream and parsley.
Nutrition information
Disclaimer re gluten-free and dairy-free recipes
Mel says:
Making this tonight. Can it be cooked in the oven rather than stovetop?
Nicole says:
Hi Mel, Yes – this would work really well in the oven. 😊 I’d cook it in a covered, ovenproof dish (like a Dutch oven) at 160°C/325°F fan-forced (180°C/350°F conventional) for around 2.5–3 hours, or until the meat is really tender and falling apart. Just give it a stir once or twice during cooking and add a splash of water or stock if it looks like it’s drying out. Hope this helps. Nic x
Linda says:
Could this be cooked in the oven? & if I added capsicums would that be at the beginning of cook time?
Nicole says:
Hi Linda! Yes – this would work really well in the oven. 😊 I’d cook it in a covered, ovenproof dish (like a Dutch oven) at 160°C/325°F fan-forced (180°C/350°F conventional) for around 2.5–3 hours, or until the meat is really tender and falling apart. Just give it a stir once or twice during cooking and add a splash of water or stock if it looks like it’s drying out. For the capsicum, I’d recommend adding it in the last 30–45 minutes of cooking. If you add it at the beginning, it might soften too much and lose its texture. Adding it towards the end keeps a bit of structure and freshness in the dish. I hope that helps. Nic x
Eleanor says:
Can this be made in a slow cooker? 🙂
Nicole says:
Hi Eleanor, you could, but it would be a little fiddly. You’d need to follow the recipe to step 6, before transferring to a slow-cooker. It would need to be slow-cooked on low for 8 hours and then likely would also need to be reduced afterwards on the stovetop to get the lovely thick gravy. If you do try this, I’d love to hear how you went. 🧡 Nic x
Lee says:
Family hit!!!! Even the grandkids loved it!!
Nicole says:
Wonderful to hear, Lee! Thanks for the rating. ❤️ Nic x
Angela says:
Absolutely delicious!
Nicole says:
So happy that this was a hit for you, Angela! Thanks for the rating too. Nic x
Christine says:
A family winner, I have made the Traditional Goulash twice, using Pork Scotch, & will be making it again. Very economical, easy & minimum effort required for a flavour packed dish. I double the recipe & serve with gnocchi & braised cabbage. Good eaten the next day too.
Nicole says:
Hi Christine, so glad you loved this … agree, it’s great the next day! Thanks for the rating, too! Nic x
Jessie says:
Can you use pork shoulder?
Nicole says:
Hi Jessie, Absolutely! I regularly use pork shoulder! Nic x
Gigi says:
Can this be done in a slow cooker
Nicole says:
Hi Gigi, you could, but it would be a little fiddly. You’d need to follow the recipe to step 6, before transferring to a slow-cooker. It would need to be slow-cooked on low for 8 hours and then likely would also need to be reduced afterwards on the stovetop to get the lovely thick gravy. If you do try this, I’d love to hear how you went. Nic x