Gullasch with courgette and potato mash - for two days


( 2 adults and 2 kids )

  • onion
  • 1 clovegarlic
  • 250 gramsmushrooms
  • red bell pepper
  • 700 gramsdiced beef
  • 1 tbsppaprika
  • 700 mlwater
  • 1 cubebeef stock
  • 300 gramsfrozen peas
  • 1 tbspdried thyme
  • 2 canchopped tomatoes
  • 70 gramstomato purée
  • 1.5 kgpotatoes
  • courgette
  • 50 gramsbutter
  •  olive oil
  •  salt
  •  pepper
  •  plain flour- or corn flour
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Gullasch is super easy to make, but does test your patience, as the meat only gets better the longer it's left to simmer. So if you're home early, start a bit earlier than usual. This version we're serving with a soft and delicious courgette and potato mash. Remember to save half for tomorrow. Enjoy!


1. Finely dice onion and garlic. Clean mushrooms and bell pepper and cut both into bite-sized chunks. Sear the lot in some olive oil in a large pot, while stirring well.

2. Once the onion has started to brown, add the meat, season with some salt and pepper and add the paprika. Now cook onion, garlic, meat and paprika until the meat is seared.

3. Add water, crumbled stock cube, peas, thyme, chopped tomatoes and tomato purée and bring the lot to the boil. Pop the lid on, lower the heat a bit and leave the dish to simmer for as long as time (and the kids' patience!) allows. Ideally 30-45 minutes. It depends on the meat, so taste as you go. If it has the consistency of Hubba Bubba gum, it's not quite there yet!

4. As the gullasch simmers, fix the mash. Peel and roughly dice the potatoes. Rinse the courgette and dice it a bit finer. Cook both until tender in a pot of unsalted water. This takes about 15-20 minutes.

5. Drain the potato and courgette water, add butter and whisk well with a whisk. Season to taste with salt and pepper and optionally thicken the sauce with some flour or corn flour, stirred into a cup of water.

6. Serve the gorgeous gullasch with the yummy courgette and potato mash.

7. Enjoy!


Tasks for kids in the family: Let your kid help rinse and cut up the mushrooms. They can also help dice courgette and potatoes, and of course help with tasting.

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