Silver Travel Cook Club

December 2022 – Goulash Recipes for Royalty

APT Travel Group

Please note: this prize draw is now closed.

This month’s Silver Travel Cook Club features a recipe for Hungarian Beef Goulash inspired by sponsor APT River Cruises.

And you could win a copy of Goulash Recipes for Royalty: Incredible Goulash Recipes Fit for a King by Chloe Tucker.

Goulash or Gulyas in Hungarian means herdsman stew. It is a stewed dish consisting of protein, usually meat, vegetables (mostly potatoes), and spices, not forgetting smoked Hungarian paprika. This adds a red colour but also gives the dish some earthiness. While goulash can be traced back to the 9th century, it has spread around the world evolving into amazing varieties far from the original.

Today’s goulash has everything you’d expect but still retains that stew base it’s known for. This book contains 30 recipes to get you started.

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Recipe: Hungarian Beef Goulash


  • 4 tbsp olive oil
  • 700g stewing steak, cut into chunks
  • 30g plain flour
  • 1 large onion, thinly sliced
  • 2 garlic cloves, finely chopped
  • 1 green pepper, deseeded and thinly sliced
  • 1 red pepper, deseeded and thinly sliced
  • 2 tbsp tomato puree
  • 2 tbsp paprika
  • 2 large tomatoes, diced
  • 75ml dry white wine
  • 300ml beef stock, homemade or shop-bought
  • 2 tbsp flat-leaf parsley leaves
  • 150ml soured cream


  1. Heat oven to 160C / 130C fan/gas 3.
  2. Heat 1 tbsp olive oil in a flameproof casserole dish or heavy-based saucepan. Sprinkle 700g stewing steak chunks with 30g plain flour and brown well in three batches, adding an exra 1tbsp oil for each batch. Set the browned meat aside.
  3. Add in the remaining 1 tbsp oil to the casserole dish, followed by 1 large thinly sliced onion, 2 finely chopped garlic cloves, 1 green pepper and 1 red pepper, both finely sliced. Fry until softened, around 5-10 minutes.
  4. Return the beef to the pan with 2 tbsp tomateo puree and 2 tbsp parika. Cook, stirring, for 2 minutes.
  5. Add in 2 large diced tomatoes, 75ml dry white wine and 300ml beef sock. Cover and bake in the oven for 1 hr 30 mins – 2 hrs. Alternatively, cover and cook it on the hob on a gentle heat for about an hour, removing the lid after 45 mins.
  6. Sprinkle over 2 tbsp flat-leaf parsley leaves and season well wtih salt and freshly ground pepper. Stir in 150ml soured cream and serve.

How to win a copy of Goulash Recipes for Royalty: Incredible Goulash Recipes Fit for a King by Chloe Tucker

Pancakes in Amsterdam, schnitzels in Austria and of course goulash in Hungary. Comment below to tell us about a Central European meal you have enjoyed or are keen to savour.

The best comment will win a copy of the book.

A winner will be chosen in early January 2023.
The competition closes on 31 December 2022.

Read more about all of our Silver Travel Cook Club recipes.

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25 Responses

  1. I was born in Klagenfurt, Austria and some years ago my two sisters and I paid a visit to where we had lived as children. We had a wonderful meal in a restaurant in Klagenfurt – Dumplings and schnitzels. The restaurant was beautiful, the service outstanding and it was so nice to have a real Austrian meal served in my birth place with my two beloved sisters. A wonderful trip down memory lane.

  2. Over fifteen years ago, we visited Krakow, and in the Jewish quarter, Kazmierz, found a tiny restaurant, where the menu consisted only of pierogi which the menu described as ‘filled dumplings, like ravioli but much better’. There was 10 to a bowl and came with a variety of fillings, both savoury and sweet. They were absolutely delicious, and the restaurant was obviously popular with locals.

  3. I love the look of the food and being able to cook these dishes would give me a little taster of this wonderful country!

  4. I once went with a group to a castle in Montreux, Switzerland, and we had the most wonderful fondue meal in a stunningly grand dining room, plus a tour of the historic castle – very memorable!

  5. It would probably be goulash as tried in Prague & Budapest and occasionally made at home – though I have to leave out peppers sadly as my partner has an intolerance to them

  6. Šťouchané brambory, crushed Czech potatoes, a Czech friend introduced me to this warming and substantial dish. I think it is meant to be eaten as a side dish, but I would be quite happy with a big bowl full and a fork.

  7. When I visit my son in the German-speaking part of Switzerland, I love to eat Alpine macaroni (Alplermagronen). It’s particularly good with diced ham and apple mixed in. It certainly helps to keep the chill at bay!

  8. A few years ago I went to Essen, Germany with my son who was attending a Star Wars convention there. We stayed in a very good Movenpick Hotel opposite the main railway station but the full breakfasts were too much (and too expensive) for us so we asked if we could just have the uncooked breakfast options. Movenpick is a Swiss hotel chain and the bircher muesli served in the hotel was absolutely delicious and I have not tasted one so good since then.

  9. With the current chilly weather, I think we could all do with some of the delicous, warming dishes already suggested. Although, I’m going to have to agree with Helen Bradley and also say poferjes. They were my favourite treat as a child visiting my grand-parents and I still look forward to them on every visit to The Netherlands.

  10. Back in 1965 I had my first holiday abroad in Hotel Wrann, Velden, Carinthia in Austria. I had been a poor eater up to that point but the fabulous mid European food from the hotel restaurant changed my life. I have been cooking some similar dishes ever since including Chicken Paprika. On a more recent stay in Budapest I ordered it from a restaurant menu. It was very delicious and I was gratified to see that my version was identical….and coincidentally I cooked it for lunch today.

  11. I just love Flemish stew & brought the recipe home with me. Best made with Westmalle Trappist beer gives it a lovely flavour.

  12. In the early 70s when a young student I went to Vienna with my then boyfriend and a few others. We had very little money and I remember eating a lot of rubbish but little interesting or nourishing. I’d love a proper Eastern European meal made from anything as long as its tasty & traditional!!

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