Hairy Bikers Hungarian Goulash​ Recipe

This hearty Hairy Bikers Hungarian Goulash is made with braising steak, sweet Hungarian paprika, onions, garlic, mixed peppers, tomato purée and beef stock. The result is a richly flavored, savory slow‑cooked stew with tender meat and vibrant vegetables—a perfect main course. It’s ideal for chilly evenings or weekend family dinners, with generous servings for 6 people

Hairy Bikers Hungarian Goulash Ingredients

Main Ingredients:

• 1 kg braising steak (like chuck), cut into 4 cm chunks
• 1 tbsp sunflower oil
• 3 medium onions, cut into wedges
• 3 garlic cloves, crushed
• 2 tsp hot smoked paprika
• 1 tbsp sweet Hungarian paprika
• 1 tsp flaked sea salt, freshly ground black pepper

Liquid & Seasoning:

• 1 beef stock cube
• 600 ml cold water
• 400 g canned chopped tomatoes
• 2 tbsp tomato purée
• 2 bay leaves

Vegetables:

• 1 red pepper, seeded and chopped
• 1 green pepper, chopped
• 1 orange pepper, chopped

Garnish (optional):

• Soured cream
• Chopped fresh parsley or chives

How To Make Hairy Bikers Hungarian Goulash

1. Preheat the oven and prep meat: Preheat oven to 170 °C (150 °C fan) / Gas 3½. Season steak chunks well with salt and pepper.
2. Brown the beef: Heat oil in a large flameproof casserole. Fry steak in batches over high heat until deeply browned. Set aside
3. Sauté onions & garlic: Add onions to the pot; cook with the beef for about 5 minutes until softened. Stir in garlic for 1 minute more.
4. Spice & simmer: Sprinkle in both paprikas; crumble in the stock cube. Add water, tomatoes, tomato purée, and bay leaves. Season and stir. Bring to simmer.
5. Oven braise: Cover pot and place in oven for 1½ hours.
6. Add peppers: After 1½ hours, remove from oven, stir in chopped peppers, cover again and cook for a further 1 hour until meat is meltingly tender.
7. Rest & serve: Check seasoning and adjust. Garnish each bowl with soured cream and parsley or chives if desired.

Recipe Tips

• Use fatty braising cuts: Chuck or shin give rich flavor and tender texture through slow cooking.
• Don’t crowd the pan when browning: Batches ensure deep caramelization and better flavor.
• Layer the peppers in late: They stay vibrant and retain slight texture without becoming mushy.
• Sweet Hungarian paprika is key: It offers authentic flavor depth—avoid substituting all smoked or sweet paprika.
• Let the goulash rest before serving: Flavors meld and sauce thickens, making it more satisfying.

What To Serve Hungarian Goulash With

Serve Hungarian goulash with buttered noodles, lightly crushed boiled potatoes or egg dumplings. A swirl of soured cream and chopped chives on top brightens the rich stew. For a full feast, add crisp bread or pickled vegetables on the side.

How To Store Hungarian Goulash Leftovers

Refrigerate: Cool completely, then refrigerate in an airtight container for up to 3 days.
Freeze: Freeze portions in freezer-safe containers for up to 2 months. Thaw overnight before reheating until piping hot.

Hairy Bikers Hungarian Goulash Nutrition Facts

• Serving size: 1 bowl (1/6 of recipe)
• Calories: 306 kcal
• Total Fat: 15 g
• Protein: 35 g
• Carbohydrates: 12 g
• Sodium: 500 mg

Frequently Asked Questions

• Can I use pork or lamb instead of beef?
  Yes, pork shoulder or lamb shoulder work well. Adjust cooking times for tenderness.
• Is it possible to make this on the stove?
  Yes—after browning, simmer gently on the hob for about 2 ½ hours with occasional stirring.
• How spicy is this goulash?
  The paprika used is mild to medium. Add chili flakes if you want heat.
• Can I prepare this ahead?
  Absolutely. Goulash often tastes better after a day. Reheat gently, adding a splash of stock if needed.

Hairy Bikers Hungarian Goulash​ recipe

Author: Alex Saidani Cooking Method:Braising Cuisine:British Courses:Hairy Bikers Main Courses

Difficulty:BeginnerPrep time: 30 minutesCook time:2 hours Rest time: minutesTotal time:2 hours 30 minutesCooking Temp: CServings:6 servingsEstimated Cost: $Calories:306 kcal Best Season:Summer

Description

Hairy Bikers Hungarian Goulash is a slow‑cooked stew of tender beef, paprika‑rich sauce, and colorful peppers simmered to perfection. Rich and warming, it’s ideal for feeding a family or guests on chilly nights.

Ingredients

• 1 kg braising steak, cut into 4 cm chunks
  
• 1 tbsp sunflower oil
  
• 3 medium onions, cut into wedges
  
• 3 garlic cloves, crushed
  
• 1 tbsp sweet Hungarian paprika
  
• Salt and freshly ground black pepper

Liquid & Seasoning:

• 1 beef stock cube
  
• 600 ml cold water
  
• 400 g canned chopped tomatoes
  
• 2 tbsp tomato purée
  
• 2 bay leaves

Vegetables:

• 1 red pepper, seeded and chopped
  
• 1 green pepper, chopped
  
• 1 orange pepper, chopped

Garnish (optional):

• Soured cream
  
• Chopped fresh parsley or chives

Instructions

1. Preheat the oven and prep meat: Preheat oven to 170 °C (150 °C fan) / Gas 3½. Season steak chunks well with salt and pepper.
2. Brown the beef: Heat oil in a large flameproof casserole. Fry steak in batches over high heat until deeply browned. Set aside.
3. Sauté onions & garlic: Add onions to the pot; cook with the beef for about 5 minutes until softened. Stir in garlic for 1 minute more.
4. Spice & simmer: Sprinkle in both paprikas; crumble in the stock cube. Add water, tomatoes, tomato purée, and bay leaves. Season and stir. Bring to simmer.
5. Oven braise: Cover pot and place in oven for 1½ hours.
6. Add peppers: After 1½ hours, remove from oven, stir in chopped peppers, cover again and cook for a further 1 hour until meat is meltingly tender.
7. Rest & serve: Check seasoning and adjust. Garnish each bowl with soured cream and parsley or chives if desired.