Lamb Goulash with Mushrooms.

Goulash is the national dish of Hungary, although variations of it are part of the national culinary repertoires of all eastern European nations. The term derives from the Hungarian ‘gulyás hús’, meaning herdsman’s meat, a name that clearly illustrates the origins of the dish as a spicy stew prepared on the open plains over a wood fire. The key ingredients are paprika and caraway seeds, both of which are signature spices of Hungarian cuisine, but the recipe below would not meet the approval of the purist as it contains tomato. 


50g butter.

2 onions, peeled and chopped.

12 cloves garlic, chopped.

3 tsp paprika.

¼ tsp white pepper.

½ tsp nutmeg.

1 tsp caraway seeds.

1 bay leaf.

1 kg diced lean lamb.

1 400g can crushed tomatoes.

Salt to taste.

3 cups chopped mushrooms.

Lemon zest to garnish.

Sour cream.


Heat the butter in a sauté pan. Add the onion and garlic and sauté until the onion is translucent. Do not brown. Add the paprika, pepper, caraway seed and the bay leaf and chow through until the aroma is released.

Add the meat, stir into the onion mix until well covered. Add the tomatoes, stir through, reduce heat to a simmer, cover and cook for another hour and a half. Stir from time to time, adding a little water if required.

Remove the bay leaf. Remove from heat and set aside for at least two hours. Gently reheat, stir the mushrooms through and simmer for 3-4 minutes. Serve over rice garnished with lemon zest and with sour cream on the side. 

Serves: 4.

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