Cocotte, round Hungarian Goulash




40 min.

Cooking Time

90 min.
  • Ask your butcher to cut the beef into equal sized pieces. Remove the meat from the refrigerator 1 hour before roasting.
  •  Remove the bacon rind, chop the bacon into 1 cm cubes. Peel and finely chop the onions.
  • Wash the parsley, remove any thick stalks and tie the parsley, thyme and bay leaf with a kitchen tie to form a bouquet garni. Scald the tomatoes and peel. Set aside.
  • Melt the butter in a roasting pan, add the bacon and stir with a wooden spoon. When the butter is slightly brown, first add the meat and then the onions. Season with salt and pepper, stir with a wooden spoon, sprinkle with paprika powder and stir again.
  • Simmer uncovered on a low heat for 10-15 minutes. Cut the tomatoes into pieces and add to the meat.
  • Salt the tomatoes. Add the bouquet garni and the wine, cover and cook for about 1 hour and 15 minutes.
  • Stir occasionally. If necessary add a little warm water: The meat must always be covered with liquid. The dish must simmer the whole time on a low heat.
  • Meanwhile peel the potatoes and 30 minutes before the end of the cooking time boil them in salted water.
  • Warm the serving dishes and plates.
  • At the end of the cooking time, remove the pot from the oven and add the cream.
  • Reheat and add seasoning if necessary.
  • Arrange on serving dishes with potatoes, fresh butter and German style farmhouse bread.

800 g beef

200 g smoked lean bacon

200 g onions

2 medium, ripe tomatoes

50 g butter

2 tbsp. Hungarian ground paprika

1 glass white wine

100 ml thick cream

Salt, pepper



1 glass dry white wine

1 small bunch parsley

1 sprig of thyme

1/4 bay leaf


Side dish:

1 kg potatoes

Fresh butter

German style farmhouse bread