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Goulash is an easy dish that can be made the day before, originating from Hungary. Serve with boiled or mashed potatoes.

  • 6 servings


  • 25 g Butter
  • 250 g Chopped Onions
  • 2 Large Chopped Garlic Cloves
  • 100 ml Dry White Wine
  • 1½ tbsp Wheat Flour
  • 300 ml Beef Broth
  • 2 tbsp Paprika
  • 1 tsp Dried Fresh Thyme
  • 800 g Lean Veal (cubed)
  • 200 g Reduced Fat Cream Cheese
  • ½ tsp Coarse Salt


  • 1 Handful Fresh Chopped Parsley


  • 1½ kg Cooked Potatoes


Step 1

Melt the butter on a high heat in a sauté pan, without burning.

Step 2

Sweat onions and garlic for approximately 1 min.

Step 3

Add white wine and boil on a high heat for approximately 2 minutes or until the wine has boiled away. Sprinkle in wheat flour while stirring.

Step 4

Add paprika, thyme and boil the mixture.

Step 5

Stir in the meat and cook the dish on a low heat, with the lid on for approximately 1½ hours or until the meat is tender. Stir occasionally.

Step 6

Stir in cheese and season with salt and pepper. Taste and serve the goulash with chopped parsley and potatoes.