Recipes,  Slow-Cooked

Recipe: Hungarian Gulyás

Shared with you by my husband, Péter, this is a hearty, slow-cooked stew hailing from Hungary that’s guaranteed to warm your bones!

It can also be made using chicken thighs/legs.

Gulyás Recipe

A hearty, slow-cooked Hungarian stew


  • Diced fatty beef (flat iron/spall steak 120-150g per person)
  • Diced red pointed sweet pepper (1 per person)
  • White onion (1 medium per person)
  • 1 medium potato per person, diced
  • Beef stock
  • Hungarian paprika (sweet)
  • Tsp tomato puree
  • Cumin (1 tsp per person)
  • Salt and pepper to taste

Note about peppers: for a more authentic taste, roast the peppers on a gas hob directly over the flame or oven roast. Peel the burnt skin off and use the flesh for the dish


  1. Try to choose beef that has not been diced too small. Begin by browning the beef in a bit of oil or fat, searing on all sides. Remove the beef from the pot and set aside. 
  2. Add the onion and sweat off on a low heat, adding more oil if required. Then add the paprika and cook out for around 30 seconds.
  3. Add in the peppers, beef and stock to cover. Cook slowly on a low heat for 1.5hrs, then add diced potato and cook for a further 30 mins or until potatoes are cooked.
  4. Serve hot or warm with soured cream if you like.
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