Hungarian Stew! (Goulash)

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¡Hello friends and fellow foodies!

Dominicans love saucy dishes, to the point that when a dish is not we quickly call it “dry”. And then, when a dish is saucy (As it should be) we’re quick to dry it with some white rice.

I discovered this recipe a long time ago and instantly fell in love with it. Today we have a cloudy day with expected rains. Perfect for this hearty dish.

Hungarian stew (Goulash)

Goulash is a traditional Hungarian meat stew, generally beef or pork, cooked slowly and highlighted with paprika.

Recipe for when you’re not in a hurry.


  • 2 lbs. lean beef cut in medium squares or cylinders.
  • 1 lbs. lean pork cut in medium squares or cylinders.
  • 1 tbsp. mashed garlic.
  • 4 cups of water.
  • 4 large chopped ripe tomatoes.
  • 1 can 8 oz. tomato paste.
  • 3 tbsp. soy sauce.
  • 1 large carrot. Chopped.
  • 1 large white onion. Chopped in large pieces.
  • 1 tsp. black pepper.
  • 1 tbsp. olive oil.
  • 3 tbsp. paprika.
  • 2 large chopped red bell peppers.
  • 2 tbsp. butter.
  • Parsley.
  • Salt to taste.


Put the oil and butter in a deep pan or a pot so you can handle comfortably.

Once butter has melted, add half the meat and the other ingredients and bring to a boil. Add the rest of the meat, lower the fire and allow to cook for two hours or until meat is very tender.

Enjoy with a bowl of nicely cooked white rice…I mean, what did you expect? I’m Dominican! LOL

Don’t go far, we’re not turning off the fire just yet!


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About Arturo Féliz-Camilo

Escritor. Consultor. Historiador. Cocinero tradicional Dominicano. (Writer. Consultant. Historian. Dominican traditional food cook)
This entry was posted in Adventures!, From the culinary lab, International food and Inventions, Soups and crémes and tagged , , , , , , . Bookmark the permalink.

2 Responses to Hungarian Stew! (Goulash)

  1. Amber says:

    Your goulash looks delicious!

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