Balkan Gulas with Dumplings/Poppy Seed Pastries BBE 01/19

A classic dish with a beautiful deep colour...

Gulas (also known as goulash) has its roots in Hungary but the Austro-Hungarian Empire helped elevate it to national favourite status across Slavic Eastern Europe, including the Balkans. It’s always made with locally-grown paprika, which gives a fantastic rich colour and delicious, sweet depth of flavour – and it feels like just the right ingredient for dinner on a cold winter’s night! To finish, we’ve got flaky, cinnamon-dusted poppy seed pastries from Croatia called makovnjaca served with a sweet cinnamon sour cream dip.

30 minutes

1 hour 20 minutes


In stock
Special Price £3.00 Regular Price £8.00

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GULAS GROUND SPICES: Paprika, bay, toasted caraway, chives, marjoram, black pepper
HERB BLEND: Dill, marjoram, chives, parsley
PICKLE SPICES: Dill seed, dill leaf, yellow mustard, garlic
CABBAGE BLEND: Black pepper, chives, caraway
CINNAMON SUGAR: Sugar, cinnamon


  • 500g diced beef or pork
  • 100g smoked sausage or chorizo (optional)
  • 1 large onion
  • 2 cloves of garlic
  • 2 red peppers
  • 1 cucumber
  • ½ white cabbage
  • 300g sour cream
  • 150g cold butter
  • 1 egg - separated
  • 225g plain flour plus extra for rolling
  • ½ tsp baking powder
  • 110ml vinegar (white wine or cider vinegar are best)
  • 65g sugar
  • Rice, pasta or potatoes for 4 to serve