for 5 litre saucepan – serves 8 – 10


  • 1 kg beef cut into small cubes
  • 2 medium onions diced
  • 2 cloves garlic diced
  • 4 tbsp paprika
  • sunflower oil
  • 1 l beef stock
  • salt & pepper
  • ½ tsp caraway seeds
  • 1 kg potatoes
  • 5 medium carrots (optional)
  • 2 medium tomatoes
  • 1 green capsicum
  • fresh parsley (preferably flat leaf)
  • For csipetka (soup noodles)
  • 1 egg
  • 4 or 5 tbsp plain flour


  1. Fry onions in oil till glassy, add paprika and mix well – do not leave on heat too long as paprika will go bitter!
  2. On a high heat add beef and garlic and mix well to brown all over.
  3. Add salt, pepper and caraway seeds.
  4. Just cover with water and let simmer for about an hour and a half with lid on.
  5. Up to this point this is the same as a basic pörkölt.
  6. Cut potatoes and carrots into roughly 3-4 cm pieces (no need to peel clean potatoes).
  7. Add to meat with the stock and any extra water to about 8 cm from top of pot.
  8. Bring to the boil and then simmer for 2-3 hours with lid on.
  9. While cooking prepare csipetke.
  10. Put flour in small bowl and add egg
  11. With a knife cut through until all mixed up, you will need hands to finish it off.
  12. Form into a ball, wrap in glad wrap and pop in fridge while gulyás cooks.
  13. Finely chop capsicum, tomato and parsley and add once meat is quite soft.
  14. Roll the csipetke dough into little finger size logs and then cut into small pieces – add these to the gulyás.
  15. Cook for a further 15-20 minutes.
  16. Serve with Erős Pista (chilli paste), sour cream (remember in Australia to buy light sour cream!), good crusty bread and gherkins.