Main Dish

Hungarian Goulash

Locals Tasting Room

21023 A Geyserville Ave.
Geyserville, CA 95441

  • RECIPE YEAR: 2016
  • RECIPE BY: Chef Dino Bugia, Diavola Pizzeria & Salumeria
  • YIELD: Serves 4

Goulash is a dish of medieval origins, prepared by Hungarian herdsmen during their lengthy pastures. Although it was a dish of modest origins, over time it became one of Hungary's best-known recipes as well as a typical dish in Northeast Italy.

  • 2 tablespoons extra-virgin olive oil
  • 5 onions, thinly sliced
  • 1 3/4 pounds pork shoulder, roughly diced
  • 1/4 cup (scant) all-purpose flour
  • 1 teaspoon sweet red paprika
  • 1 cup red wine
  • 1 fresh rosemary sprig
  • Salt and freshly ground pepper, to taste
  • Zest of 1 lemon
  • 2 tablespoons tomato paste
  • 2 cups water
  • Polenta or boiled potatoes for serving


In a large saucepan, warm the olive oil. Add the onions and pork and cook, stirring occasionally, until the pork begins to brown.

Meanwhile, dissolve the flour and paprika in half a glass of water. Pour over the meat as soon as it assumes some color. Add the wine and simmer until evaporated. Add the rosemary, salt, pepper, lemon zest and tomato paste and stir, then dilute with some water. Cover and cook for 2 hours, adding more water if the goulash thickens too much.

Serve the goulash hot with polenta or boiled potatoes.

Locals Tasting Room

21023 A Geyserville Ave.
Geyserville, CA 95441