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Goulash is a stew or soup of meat and vegetables seasoned with paprika and caraway. Originating in medieval Hungary, goulash is eaten in Central & Eastern Europe. It can be made with pork, beef, venison or lamb, traditionally using cheaper cuts that benefit from slow cooking is best.



  1. Set the slow cooker to sear mode or take a frying pan & sear the meat in a little beef fat until well browned, set aside then add the onions & garlic and fry gently until golden all over
  2. Add the spices & puree, cook out for a minute or two then add the stock
  3. Add the beef back into the sauce with the diced peppers & the potatoes & cook for 8 hours on low
  4. The meat & potatoes should be tender when pierced with a skewer,
  5. If required thicken the simmering Goulash with a little corn flour mixed with cold water then taste for seasoning
  6. Finally, stir through 2 tablespoons of sour cream or serve separately.

to serve

Serve with steamed dumplings or fresh noodles & extra sour cream.