No image available
Member recipe

Veal and pepper Goulash

  • 1
  • 2
  • 3
  • 4
  • 5
(2 ratings)

Member recipe by


Serves 4

A delicious, simple to make, hungarian goulash, packed with peppers, tomatos, and paprika. Perfect for serving with pasta. Can be made with beef or chicken or even just veggies.

This recipe has been submitted by the Good Food community. Sign in or create a My Good Food account to upload your own recipe creations. Please note that all recipes will be moderated but they are not tested in the Good Food kitchen.
Save to My Good Food
Please sign in or register to save recipes.


  • 500 grams of lean veal (leg and/or shoulder)
  • 1 large onion
  • 30g of butter
  • 3 peppers (1 red, 1 orange, 1 yellow)
  • 3 tablespoons of paprika + more if desired
  • 750ml tomato juice
  • I chicken stock cube (or salt if you prefer not to use cubes)
  • Lots of black pepper
  • 1 bay leaf
  • To serve
  • 2 x 125g pots of natural yoghurt
  • Chopped parsley


    1. Preheat the oven to 180C Slice the veal into 2cm cubes. Cut the onion in half and then into thick slices. Remove the seeds and white bits from the peppers and cut into quite thick slices.
    2. In an oven proof casserole dish melt the butter on the hob and gently fry the onions for 2-3 minutes, add the veal and continue cooking for 3-5 minutes, stirring well to ensure that the meat is sealed all over.
    3. Add the peppers and paprika and continue stirring for a minute or 2 before adding the tomato juice, stock cube, bay leaf and seasoning. Bring to the boil and then take of the heat.
    4. Cover and put the casserole in the oven for 1-1 1/2 hours, stirring once or twice, until the meat is so tender that it is starting to fall apart
    5. Take the casserole out of the oven and put it back on the hob Stir in 1 pot of yoghurt and a handful of chopped parsely....season to taste and continue cooking for another 2 minutes or so.
    6. Serve over pasta... I usually use tagliatelli, but have had great success with shells as well as they hold the sauce beautifully. Here I have used bows.... Top with a spoonful of yoghurt and a sprinkle of chopped parsley.
    7. As with chilli, this tastes even better the next day when the flavours have had time to develop. It freezes beautifully as well. I am inclined to use double the paprika and a big pinch of chili flakes on colder days!

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Be the first to comment...We'd love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.