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Hungarian Goulash with Mashed Potatoes
Recipe

Hungarian Goulash with Mashed Potatoes

Dinner • South Africa

A restaurant-style take on classic Hungarian goulash, made with well-browned beef, sweet and smoked paprika, and a rich tomato-onion sauce, served over buttery mashed potatoes. Finished with a touch of sour cream and fresh herbs for an elegant, comforting dinner.

Why smarter

Uses a balanced, mixed cooking approach: searing for depth, gentle simmering for tenderness, and measured richness from butter and sour cream. Paprika provides bold flavour without excessive salt, while a controlled amount of creaminess keeps the dish satisfying yet not overly heavy.

Chef tip

Bloom the paprika off the heat in a little fat before adding liquid—this intensifies aroma and colour without turning bitter. Keep the pot at a lazy simmer; a hard boil tightens the beef.

Soft line

Serve with a crisp green salad or lightly dressed steamed green beans for a fresh counterpoint.

Ingredients

# Ingredient Text Amount Unit Ingredient Name Notes
1 800 g beef chuck, trimmed and cut into 3 cm cubes 800.000 g beef chuck Trim excess surface fat; keep some marbling for flavour.
2 1 1/2 tsp fine salt, plus more to taste 1.500 tsp salt
3 1/2 tsp freshly ground black pepper 0.500 tsp black pepper
4 2 tbsp sunflower or canola oil 2.000 tbsp cooking oil Common in South African kitchens.
5 2 medium onions, finely sliced 2.000 onions
6 4 cloves garlic, finely chopped 4.000 cloves garlic
7 2 tbsp sweet paprika 2.000 tbsp sweet paprika Mandatory.
8 1 tsp smoked paprika 1.000 tsp smoked paprika Adds depth and a refined smokiness.
9 1 tbsp tomato paste 1.000 tbsp tomato paste
10 1 medium red bell pepper, cut into thin strips 1.000 red bell pepper
11 1 tbsp plain flour 1.000 tbsp flour Light thickening for a glossy sauce.
12 500 ml beef stock 500.000 ml beef stock Low-sodium if possible.
13 200 g chopped tomatoes (canned) or 2 ripe tomatoes, grated 200.000 g tomatoes
14 2 tsp red wine vinegar or lemon juice 2.000 tsp red wine vinegar For balance and a clean finish.
15 2 bay leaves 2.000 bay leaves
16 400 g waxy potatoes, peeled and cut into 2 cm cubes (for goulash) 400.000 g potatoes (for stew) This is one of the classic ways to serve Gulasch.
17 1 kg potatoes, peeled and cut into even chunks (for mash) 1.000 kg potatoes (for mash) Use starchy potatoes for a fluffier mash.
18 60 g butter 60.000 g butter Divide between mash and finishing the sauce.
19 120 ml warm milk 120.000 ml milk Warm to keep mash silky.
20 1/4 tsp ground nutmeg (optional) 0.250 tsp nutmeg Subtle, refined aroma for mash.
21 80 ml sour cream, plus extra to serve 80.000 ml sour cream A classic goulash garnish; keep it elegant with a small quenelle.
22 2 tbsp chopped fresh parsley or chives 2.000 tbsp fresh herbs For a clean, restaurant-style finish.

Method

  1. Pat the beef dry. Season with the salt and black pepper. Heat 1 tbsp oil in a heavy pot over medium-high heat and brown the beef in batches until deeply caramelised; transfer to a plate.
  2. Lower heat to medium. Add the remaining 1 tbsp oil and the onions. Cook 8–10 minutes, stirring often, until soft and golden. Add garlic and cook 30 seconds.
  3. Remove the pot from the heat. Stir in the sweet paprika and smoked paprika for 20–30 seconds to bloom (do not let it scorch). Stir in tomato paste and cook 1 minute.
  4. Return to the heat. Sprinkle in the flour and stir for 1 minute. Add the stock gradually, scraping up any browned bits. Stir in chopped tomatoes, bay leaves, and the bell pepper.
  5. Return the beef (and any juices) to the pot. Bring to a gentle simmer, cover partially, and cook 60 minutes, stirring occasionally.
  6. Add the 400 g diced potatoes to the goulash. Continue simmering 25–35 minutes, uncovered or partially covered, until the beef is tender and the sauce is glossy. Stir in red wine vinegar (or lemon juice). Adjust salt to taste. Swirl in 20 g butter for a refined sheen.
  7. While the goulash simmers, make the mash: boil the 1 kg potatoes in well-salted water until very tender (about 15–20 minutes). Drain well and steam-dry in the hot pot for 1 minute.
  8. Mash the potatoes until smooth. Beat in 40 g butter, then add warm milk gradually until silky. Season to taste and, if using, add nutmeg.
  9. To serve (Gulasch 4 ways): (1) Spoon mash onto warm plates and top with goulash. (2) Add a small dollop/quenelle of sour cream. (3) Sprinkle with parsley or chives. (4) Finish with a light dusting of sweet paprika for colour and aroma. Serve immediately.