Hailing from Newfoundland: Hungarian Goulash

Hailing from Newfoundland: Hungarian Goulash

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Classically trained in the French tradition of cooking, Chef Erin MacDonald also likes to experiment and constantly try new dishes. Learn some of her favourite, international dishes in this masterclass, from the comfort of home. Learn how to make a Hungarian goulash in this episode of Taste of Newfoundland. Originating in medieval Hungary, goulash is their national dish, but it is also a common meal eaten widely throughout Central Europe! About Chef Erin MacDonald: Hailing from the rugged Canadian island of Newfoundland, Chef Erin is a Native American of the Mi’kmaq Qalipu Tribe (Pronounced: ha-lee-boo, Meaning: Caribou). As a Native American it should come as no surprise that her introduction to the kitchen was with wild game, such as caribou and moose, as well as traditionally procured wild produce, berries, mushrooms, and herbs. Her quest to understand international cuisine took her to the island of Taiwan and then to Dubai, where she was formally trained in classic French culinary techniques. She currently lives in Abu Dhabi, where she has worked for the Canadian hotelier, Fairmont, and at the British culinary superstar Chef Marco Pierre White’s restaurant. Join Chef Erin in Shifting Sands as she searches for the desert truffle in the fabled Empty Quarter; fishes for barracuda in the Strait of Hormuz; visits the exotic spice island of Zanzibar; explores the hidden souks in the Sultanate of Oman; and discovers the secret delights of the Honey Mountains.

Hungarian Goulash


  • 1 beef steak (rib eye)
  • ½ cup chopped white onions
  • 1 box tagliatelle pasta (dry)
  • 2 tbsp smoked paprika
  • 1 clove of crushed garlic
  • 2 tsp salt 
  • ½ tsp of pepper
  • 1 tsp of white flour
  • 1 tsp of tomato paste

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