Vitana

Make your own goulash, for the real taste of Hungary

Goulash is a traditional symbol of Hungary – and this goulash sauce mix is the easy way to create a warming and delicious dish that you and your family will love.

People who travel to Hungary rave about the delicious goulash there. Thanks to the 50g pack of ready-mix goulash seasoning, you don’t need to be Jamie Oliver to recreate this tasty dish in the comfort of your own home!

Vitana is the leading sauce maker in the Czech Republic, so you can trust their sauce mix will help you make great-tasting goulash.

If you love goulash – or you want to try it for the first time – this is what to do:

Just sprinkle the mix over 500g of cubed beef, pork or poultry before browning the meat, adding 500-600ml of water, and cooking for at least 55 minutes.

Cooking tips

Long, slow cooking is key, so the meat becomes tender and infused with flavour while the gravy develops its delicious richness.

You can use cheaper cuts as they are more flavourful, or use the mix to add a peppery tang to potato stew, bean soup or pepper sauce.

Serve your goulash with rice, boiled potatoes or crusty bread on the side to sop up all those tasty juices.

Ingredients

The mix comprises the following ingredients:
  • Secret blend of sweet peppers, garlic and herbs
  • Tomato paste for taste and colour
  • Chopped green chilli peppers for spicy flavour

For a beautifully satisfying meal, order your goulash sauce mix now.

  • Svíčková Sauce - 75g
    75g
    1,79 £
  • Dill Sauce - 83g
    83g
    1,60 £
  • Hungarian Goulash Sauce - 50g
    50g
    1,70 £
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položek: 3

Goulash

The Origins Of Goulash

Goulash is a soup or stew of meat, noodles and vegetables, seasoned with paprika and other spices.

Originating within the historical Hungarian ethnic area, goulash is also a popular meal in Central Europe, Scandinavia and Southern Europe.

Its origin traces back to the 9th century. The cooked and flavoured meat was dried with the help of the sun and packed into bags produced from sheep's stomachs, needed only water to make it into a meal. It is one of the national dishes of Hungary and a symbol of the country.

The word Goulash comes from the Hungarian word Gulyás pronounced almost the same only with no L, which is a word for a Hungarian Herdsman or Cowboy. As the herdsman would go on cattle drives they would butcher the weaker cows that may not make the drive and make a stew or soup from them. The plains of Hungary were the perfect place to raise cattle. As the herdsman would go on cattle drives selling their famous Grey cattle all over Europe, they would butcher the weaker cows that may not make the drive and make a stew or soup in a kettle over an open fire for all the gulyas (herdsmen).

Goulash

Goulash sauce

Goulash Sauce

HUNGARIAN GOULASH SAUCE

Composition of dry mix: wheat flour (contains gluten), onion powder 9% cut, dried soy hydrolyzate, peppers Dried red cut of 8.5%, dried vegetables ( onion powder, garlic granulated), paprika powder 7.9% ( paprika sweet , peppers hot ), flavor (contains soy, gluten, eggs, milk, celery), dried tomato paste, animal fat, wheat starch (contains gluten), salt, thickener xanthan gum, paprika dried green cut 1.3% dye ( paprika extract, caramel), ground cumin , garlic extract. May contain traces of lupines.

50g

500 g pork / poultry meat
500-600ml of water
cook for 55 minutes

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