Hungarian Veal Goulash

Hungarian Veal Goulash


1 person made this

This creamy goulash uses veal steak cut into chunks and is great served with pasta or rice, The leftovers freeze well.

Herbie's Spices New South Wales, Australia

Serves: 4 

  • 1 kg veal steak
  • 1 tablespoon oil
  • 2 onions, sliced
  • 1 tablespoon Herbie's Spices Paprika Sweet (Hungarian Noble Sweet)
  • salt and pepper
  • 1 cup (250ml) beef stock
  • 1 Herbie's Spices Whole Bay Leef (Turkish)
  • juice 1/2 lemon
  • 1 cup (250ml) cream
  • 1 tablespoon plain flour

Preparation:15min  ›  Cook:1hour10min  ›  Ready in:1hour25min 

  1. Cut veal into 4cm cubes.
  2. Heat oil in a saucepan and add onions, stirring until soft. Add the meat and brown all over.
  3. Add paprika, salt and pepper, stock and bay leaf, cover and simmer for an hour, stirring occasionally. (Add more liquid if it looks too dry.)
  4. In a separate cup or bowl, add the lemon juice to cream, stir in the flour and add it all to the veal, stirring until thickened.
  5. Serve with penne or similar pasta.

A classic recipe

This recipe, first published in 1959, stands the test of time. You can find it in "Spice and Savour" by Rosemary Hemphill .

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Reviews (1)


Traditional Hungarian is without lemon juice, cream, bay leaf or flour. ( but I understand probably every part of hungary/ household cooks it differently ). If you put little bit more amount of onion as the meat, the sauce will thicken up ( slow cooking ). I don't use any stock, just water.Also add 1 green pepper ( light green color ), this adds the taste. I usualy cook it 2-3 hours. Serve with nokedli, or bread dumplings. - 24 Feb 2014

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