Chef's Recipes

Brigitte Hafner: My dad’s goulash, my way

Australian Gourmet Traveller recipe for Brigitte Hafner's father's goulash.

By Brigitte Hafner
  • Serves 6
  • 20 mins preparation
  • 2 hrs cooking
Brigitte Hafner: My dad’s goulash, my way
Brigitte Hafner: My dad’s goulash, my way

“Thick and hearty, this soup is a bit of a main meal at our place. My father has been making it for as long as I can remember and I love it but I prefer to use canned tomatoes instead of tomato paste. A good homemade chicken stock is best.”


  • 125 ml (½ cup) olive oil
  • 4 onions, thinly sliced
  • 700 gm beef shin or blade, cut into 3cm pieces
  • seasoned plain flour, For dusting
  • 400 gm canned whole Italian tomatoes
  • 1 garlic clove, thinly sliced
  • 2 tbsp Hungarian paprika
  • 1 tsp each caraway seeds and cayenne pepper
  • 4 cloves
  • 2 fresh bay leaves
  • 1.5 litres (6 cups) chicken or beef stock
  • sour cream, finely chopped chives and dill, To serve


  • 1
    Heat half the olive oil in a large saucepan over medium heat, add onion and cook until very soft and golden brown (20-25 minutes). Meanwhile, heat remaining oil in a large frying pan until hot. Dust meat in flour, shaking off excess, add meat to pan and turn occasionally until browned (6-8 minutes). Transfer meat to onions with tomato, garlic, spices and bay leaves. Season to taste, then stir occasionally, breaking up tomatoes with a wooden spoon, until fragrant (4-5 minutes), add stock, simmer over medium heat until meat is very tender (1¼-1½ hours). Season to taste, serve with a dollop of sour cream, scattered with fresh herbs.


This recipe is from the August 2009 issue of .

  • Author: Brigitte Hafner