I was sent a few messages after my Instagram post showing the kudu Goulash, about what the recipe is. So here it is! A very simple, easy dish ideal for a midweek winter meal. Serve with your choice of rice, potatoes.

Click here to purchase Kudu Goulash

Kudu Goulash

Prep Time25 mins
Cook Time2 hrs
Servings: 4


  • 150 ml Sour Cream or Creme Fraiche or even yoghurt
  • oil for frying
  • 1 bunch coriander parsley not a bad substitute
  • 500 g Kudu Goulash
  • 1 large onion roughly chopped
  • 75 ml white wine please only drink your expensive wine
  • 2 cloves garlic chopped
  • 1 tin chopped tomato in juice
  • 1 red pepper sliced into strips
  • 1 yellow pepper sliced into strips
  • 2 tbsp paprika i love paprika and i end up putting slighty more
  • 1 50g can of tomato paste those small 50-75g cans


  • First, we need to brown the goulash. Use a heavy based saucepan or a casserole dish. On medium-high, heat oil and fry the goulash until browned. Remove and set one side.
  • In the same pot, add a bit more oil. Lower to medium heat. Add the onion, garlic, yellow pepper slices, red pepper slices. Mix it up and fry till softened. Anything from 5-10 minutes.
  • Return the Kudu with the tomato paste. Quickly stir. Now add the paprika and mix and fry for about 2minutes. The smell should be fantastic.
  • Now add the tin of tomato and the white wine. Give it a good mix
  • Bring to the boil quickly then lower to medium low heat. Cover and leave for 45 minutes. the last 15 minutes should be uncovered. If it looks too watery at this point, add just a touch of flour or if too dry, add white wine or water.
  • 15 minutes of cooking uncovered, it should be ready.
  • Season with salt and pepper. Dish the sour cream into the middle of the pot, like one big dollop. Sprinkle the coriander around the sour cream.
  • Ready to serve!


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