Pete's Goulash Recipe


Some while ago we went to dinner at my brother Pete's house, we had the most amazing goulash, made from a recipe that he had devised.
Believe me this is the biz the best I have ever tasted, so I asked if he had any objection to me including his recipe on my site and here it is:-

Goulash  Ingredients

 Olive oil

2.5 lbs diced beef

6 teaspoons paprika

6 teaspoons flour

1 pint stock veg cube & beef cube

2.5 oz butter

14 oz onions

14 oz carrots

2 bay leaves

2 teaspoons thyme

2 tins plum tomatoes

1 tablespoon tom puree

Squirt of lemon juice

Salt & pepper

2 large potatoes diced

10 shallots

Soured cream

2oz mushrooms

Loads of mixed herbs

Half bulb garlic

Chopped parsley.

Turnip and celery sticks  to taste


Heat oil in frying pan over high heat and fry meat until brown on all sides.

 Reduce heat sprinkle meat with paprika and flour, turn meat over until flour is absorbed.

 After 3 mins pour stock into frying pan and stir gently.

 Pour into casserole dish with meat and meat particles from the frying pan.

 Rinse pan and melt butter and sweat onions carrots turnip celery and mushrooms over a low heat.

 Add herbs toms , puree, garlic, lemon juice and seasoning.

 Add potatoes .

 Pour over meat, mix gently.

Cover casserole and put in oven and cooked it for 3 hours.

 45 min's from end of cooking add shallots.


Depending on the amount and size of the dumplings required

you will need S.R flour (if you have only plain flour add baking powder)

The ratio of suet to flour is as follows 2 parts flour to 1 part suet

add herbs into dumpling mix, add water to make a sticky dough and roll each

into a round ball rolling in flour to make slightly firmer, add to the casserole approx

30 minutes before the end of cooking.

When ready to serve remove dumplings and add 

  cream and parsley just before serving.



Make a free website with Yola