Meat Recipes
Recipes  >>  Meat Recipes  >>  Beef Goulash

Paskovich Hungarian Beef Goulash
Kashrut of the recipe: Meaty
Recipe recommended for : 8 portions

The method of cooking that is recommended for Shoulder:
Stews, cholent, soup, cooking in liquid.


2 kgs. Paskovich Shoulder, sliced into cubes

3 large onions, sliced into cubes

6 cloves of garlic

¼ cup of canola oil

1 green pepper sliced into cubes

5 medium sized potatoes, sliced into cubes

2 tbsp. of sweet paprika

1 tbsp. of hot chili pepper, ground

1 tsp. ground black pepper

1½ cups of beef / chicken broth

½ tsp. salt

2 bay leaves

Method of preparation:
1. Heat the oil in an iron pot and fry the onion.

2. When the onion becomes translucent add the garlic and the green pepper.

3. Add the meat and season it with paprika, the chili pepper, salt and black   pepper.

4. Add the broth and bay leaves and bring to a boil.

5. Cook for about two hours, and season with salt and pepper.

Serving suggestion:

Serve with ‘spätzle’ (noodles that have been cooked in broth) or mashed potatoes that have been thickened with garlic and butter-flavored margarine


A grainy cut such as shoulder requires slow and gentle cooking, and this is why one uses shank for stews or for slow-cooked roast.

קישור לדף מוצר














  Site Map | Contact Us | Home | Terms & Conditions  
52 Hakidma St. north Area P.O.B 12665 Ashdod ISRAEL 08-8627000