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Hungarian Style Goulash

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Hungarian Style Goulash
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Health Score:
68 / 100
50 min.
ready in 2 h. 25 min.
Ready in

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Nutritional values

Beef supplies the body with plenty of high-quality protein - this is particularly necessary for muscle building and maintenance. The B-vitamin niacin is important for the energy metabolism, among other things.

You would like to bring a little variety into your goulash? Try a wild variety of meat! Instead of beef you can also use deer or wild boar for the goulash.

1 serving contains
(Percentage of daily recommendation)
Calorie557 cal.(27 %)
Protein38 g(39 %)
Fat33 g(28 %)
Carbohydrates15 g(10 %)
Sugar added0 g(0 %)
Roughage3.8 g(13 %)
Vitamin A0.3 mg(38 %)
Vitamin D0.2 μg(1 %)
Vitamin E4.3 mg(36 %)
Vitamin K16.2 μg(27 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.4 mg(36 %)
Niacin16.6 mg(138 %)
Vitamin B₆0.8 mg(57 %)
Folate76 μg(25 %)
Pantothenic acid1.6 mg(27 %)
Biotin13.1 μg(29 %)
Vitamin B₁₂8.4 μg(280 %)
Vitamin C127 mg(134 %)
Potassium1,005 mg(25 %)
Calcium71 mg(7 %)
Magnesium68 mg(23 %)
Iron5.4 mg(36 %)
Iodine13 μg(7 %)
Zinc9.2 mg(115 %)
Saturated fatty acids18 g
Uric acid218 mg
Cholesterol148 mg
Complete sugar8 g


700 grams Beef (shoulder)
400 grams onions
2 garlic cloves
4 Tbsps clarified butter
1 Tbsp Tomato paste
300 milliliters dry Red wine
600 milliliters Beef broth
1 Tbsp ground paprika (sweet)
1 tsp ground paprika
1 Tbsp Vinegar
2 Red Bell pepper
peppers (freshly ground)
2 Tbsps Crème fraiche
2 tsps Pastry flour
How healthy are the main ingredients?
BeefonionTomato pastegarlic clovesalt

Preparation steps


Wash the beef, pat dry, trim and cut into bite-size cubes. Peel the onions and garlic and cut the onion into thin strips. In a pan over high heat, melt the butter and brown the meat on all sides. Remove the meat but keep the liquid in the pan. Sauté the onion with the garlic for 1-2 minutes.


Add the tomato paste in the pan and cook until combined with other liquids. Deglaze with half the wine and let this boil down almost completely. Add the rest of the wine and the broth. Sprinkle with the paprika, vinegar, salt and pepper. Add the meat back in, let everything boil, cover and simmer 1 1/2 hours at medium heat.


Meanwhile, wash the peppers, cut in half, remove the seeds, wash and cut into 1 cm (about 1/2 inch) cubes. After 1 hour, add the pepper cubes to the goulash and season with salt and pepper. Stir in the creme fraiche. Mix the flour with a little cold water, then stir into the goulash. Boil again to thicken. Serve with pasta to taste.