Go Back
5 from 1 vote

Portuguese Sausage and Beef Goulash

This is a dish that my mother used to make for her Dad who has Hungarian roots.  Its a Hungarian goulash made with beef and Portuguese sausage - a typical Sunday dinner with my family.
Prep Time15 mins
Active Time3 hrs
Total Time3 hrs 15 mins
Course: Main Course, Stew
Cuisine: Portuguese
Keyword: Portuguese, sausage, beef, goulash, stew, hawaii, portuguese sausage, beef goulash, hungarian goulash, sunday dinner, dinner, family dinner
Calories: 1264kj
Author: Wilamina Fernandes


  • 1 tablespoon vegetable oil
  • 2 tablespoons butter
  • 2 large onions, sliced
  • 5 cloves garlic, rough chopped
  • 2 red bell peppers, seeded and diced
  • 1/2 cup sweet paprika
  • 1 teaspoons caraway seeds
  • 1 2-pound chuck roast, trimmed and cut in 1-inch cubes
  • 1-2 Portuguese sausages, sliced ( I use one mild, one spicy)
  • 3 carrots, chopped
  • 2 cups red wine
  • 3 bay leaves
  • 2 teaspoons salt
  • 2 tablespoons red wine vinegar


  • Preheat your oven to 325 F.
  • Heat the oil and butter in a large Dutch oven over medium heat.
  • Reduce the heat to medium-low, add the onions, garlic and peppers and cook about 10 minutes.
  • Add paprika and caraway seeds and continue cooking for a minute or two.
  • Add beef, Portuguese sausage, carrots, red wine, bay leaves and salt. bring to a low boil, then transfer to the oven.
  • Cover and bake until the beef is tender, about 3 hours.
  • Remove from oven and test to ensure that the meat is tender.  
  • Add red wine vinegar and serve with rice or potatoes.


Calories: 1264kj | Carbohydrates: 109g | Protein: 31g | Fat: 46g | Saturated Fat: 21g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 65mg | Sodium: 5433mg | Potassium: 3723mg | Fiber: 35g | Sugar: 42g | Vitamin A: 64777IU | Vitamin C: 343mg | Calcium: 399mg | Iron: 18mg