Hungarian Goulash

by Edward Daniel
Caption of Hungarian Goulash. Image by Edward Daniel (c).

Goulash is a stew of vegetables, seasoned with paprika. It originated from Hungary and this is a variation.

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Caption of Hungarian Goulash. Image by Edward Daniel (c).
Serves: 6 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 1 onion
  • 3tsb coconut oil
  • 1tsp paprika
  • 1tsp caraway seeds, grounded
  • 2 bay leaves
  • 1 stick thyme
  • 2 cloves of garlic, sliced
  • 1 potato, diced
  • 1 litre water
  • 2 sticks of celery
  • 2 parsnips
  • 2 carrots
  • 100ml white wine
  • 400g sauerkraut


  1. Sauté the onion in the coconut oil until the onion turns translucent.
  2. Add the paprika and caraway seeds and form a marsala paste.
  3. Add the measured water, diced potatoes, garlic, bay leaves and thyme. Bring the water to boil and simmer for about 30 minutes.
  4. Add the celery, parsnip and carrots and cook for a further 15 minutes until the vegetables have softened.
  5. Just before serving turn off the heat and add the sauerkraut and white wine and leave to stand for about 5 minutes before serving.


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