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The Best Goulash with Oatmeal

Updated: Mar 23

  • The most delicious goulash with few ingredients. So simple and easy to prepare, you will enjoy every bite as I make it. Make sure you always choose quality meat and quality tomato paste. I believe you have other ingredients at home. With little ingredients, a great lunch for 4 people. Follow recipe.

Ingredients: total time:2 h, very easy, 4 persons

For goulash:

  • 600 g meat / 400 g beef and 200 g pork for goulash, chopped into cubes 2.5 cm-3 cm

  • 4-5 large onions, finely chopped

  • 3 teaspoons flour

  • 1 teaspoon salt

  • 1 teaspoon pepper

  • 3 teaspoons ground sweet red pepper

  • 2 teaspoons Vegeta / dry spice

  • 200 ml tomato paste

  • 1 Tablespoon full tomato concentrate

  • 400 ml water, gradually added

  • 2-3 Tablespoon vegetable oil

For Oatmeal:

  • 170 corn flour

  • 700 ml of water

  • 2 teaspoons salt

  • 1 and 1/2 Tablespoon of fat

  1. Finely chop the onion.

  2. Combine 3 tablespoons of oil in a deeper pot and put the onion immediately and simmer for about 5 minutes.

  3. Then add the pieces of meat and stir and cover the pot.

  4. Simmer for about 15 minutes, then season with Vegeta, pepper and a pinch of salt.

  5. Simmer covered for about 1 hour, stirring occasionally.

  6. After an hour, add the tomato paste, 1 tablespoon of concentrate and 3 tablespoons of ground sweet pepper, mix well and cover.

  7. After 10 minutes, add 200 ml of water and cover the pot.

  8. Repeat the addition of water once more after 15 minutes, stir, and cover.

  9. The stew is cooked for a total of about 2 hours to make the meat fine and soft. The mixture must be thicker. If necessary, season with salt or pepper.

  10. 20 minutes before the end, mix the flour with a little water, make sure there are no lumps and pour into the stew and stir immediately.

  11. Simmer for 20 minutes and put out the fire,

For oatmeal Polenta:

  1. Pour water into a small deeper pot, salt and fat and wait for the water to boil.

  2. When the water has boiled, gradually add the oatmeal with constant stirring, cook for another 10 minutes to the desired density, of course with constant stirring,

  3. Serve warm in deeper plates, first pour the polenta and then pour the stew over or next to the oatmeal.

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