A day for goulash – quick and easy recipe

What day is a good day for goulash? If you ask my husband – Everyday! If you ask me it’s a day like today.
We started our day with a lazy sleep in. I woke up at half past nine and spotted there are sun rays coming through our bedroom window. Checked weather report and it said it’s going to last only for few hours. Alert! And everybody was on their legs in no time. We have 4 pairs of legs in our house – two of mine, two of my husband’s and Joey our one year old cockapoo has four.

Anyway. A quick drink – glass of water with a splash of freshly squeezed lemon – and we were on our way to Colwick country park for a morning hike. Fresh air, fog in the distance, almost warm winter sun and use three. That’s Sunday I love.


On a drive back the usual question my husband asks regularly: “What are we going to eat today?” I had no idea at that point. I was a little cold and hungry and sun was gone and I wanted something in the manner of the popular Danish Hygge. One pot dish. Hm… “Let’s make goulash”, I said.

What you need for a perfect goulash:
800 g lean beef (diced)
5 big onions (chopped)
3 garlic cloves
2 parsnips (chopped)
3 carrots (chopped)
1 tablespoon tomato puree
2 teaspoon of ground paprika
2 bay leaves
thyme
rosemary
salt
pepper
500ml of good red wine
500 ml of water (This time I used Ščurek Merlot which we also had after when eating. Such a beautiful full bodied red wine.)

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Quickly fry all the meat in a big ideally iron pan. Remove meat from the pan. Fry onions till nice and golden, add garlic and fry a bit more. Add all the meat and season with salt and pepper. Add carrots, parsnips, tomato puree and ground paprika. Stir and pour in the wine and water. Bring to boil and remove the foam if it has formed on top. Turn the heat down and add the rest of the spices. Stir and taste. Season more if needed.

Always a glass or two while cooking. 😉

Put over the lid and place in preheated oven (170 degrees). Bake for 1 and a half hour.
Bon Appetit!

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