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Goulash is a Hungarian meat dish – in which paprika is the star. For an authentic version, we recommend using Sweet Hungarian Paprika.


  • 2 Tbsp vegetable oil or lard
  • 2 onions, finely chopped 
  • 3 Tbsp sweet paprika
  • 1 garlic clove, chopped 
  • 2 lb veal, cut in 1.5-inch cubes
  • 1 tsp caraway, roughly ground
  • 3 cups stock or water 
  • ½ tsp salt 
  • Black pepper, to taste  
  • 3 medium tomatoes, peeled, de-seeded and cut in cubes 
  • 2 green Bell peppers, diced into 1-inch pieces
  • 1 tsp marjoram
  • Crème fraîche, to garnish (opt.)
  • Fresh dill, chopped, to garnish (opt.)


  1. 1

    Heat a casserole with oil on medium. Cook for 8 to 10 minutes, until onions are lightly golden. 

  2. 2

    Remove pan from heat and add paprika and garlic. Mix well.

  3. 3

    Return pan to the heat. Add veal, caraway, stock, salt and pepper. Bring to a boil, reduce heat to medium and cover partially. Cook until meat becomes tender, approximately 1 hour.

  4. 4

    Add tomatoes, peppers and marjarom to pan. Mix well, cover partially and cook another 30 minutes.  

  5. 5

    Taste and adjust salt if necessary.

  6. 6

    Serve garnished with crème fraîche and dill, if desired.