Yule Ball Goulash | Harry Potter Recipes

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Yule Ball Goulash | Harry Potter Recipes Super Hungry? Jump to the Recipe

The Yule Ball is a Triwizard Tournament tradition. It celebrates three magical schools uniting together: Hogwarts, Beauxbatons and Durmstrang.

Each school is not only represented by their champions, but also the food from each of their accompanying regions. While Hogwarts admits students from the United Kingdom, Ireland and Scotland; Beauxbatons is open to students from cental Europe; and Durmstrang takes students in from west and northern Europe.

At the Yule Ball, Harry dines on goulash, a Hungarian dish that we can only assume was there to make the Durmstrang students feel at home. With all its hearty, homestyle flavors, it's hard not to feel warm and cozy after eating this dish.

At the Yule Ball, Harry and Ron practically ignore their dates while moping over Ginny and Hermione's dates instead.

Perhaps if they would have just tucked in, sucked it up and danced with Padma and Parvati then they too would have had a decent time.

Regardless, the rest of the student body definitely seemed to have a good time - partly due to the delicious food served at the ball!

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Yule Ball Goulash

  • Number of Servings: 8
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
Yule Ball Goulash | Harry Potter Recipes


  • 16 oz steak or beef tips
  • 1 package egg noodles
  • 1 cup beef broth
  • 3 cups chicken broth
  • ⅓ cup potatoes, chopped
  • ⅓ cup onion, chopped
  • ¼ cup red bell pepper, chopped
  • ¼ cup carrots, chopped
  • 5 button mushrooms, sliced
  • 2 ribs celery, chopped
  • ¼ cup flour
  • 14 ½ oz (1 can) tomatoes, diced
  • 2 tbsp Hungarian paprika
  • 2 tbsp tomato paste
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 2 tbsp olive oil
  • 2 tbsp cooking sherry or white wine
  • salt & pepper, to taste

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  1. Wash and chop the potatoes and mushrooms. Dice the red pepper, celery, onions and carrots. Cut the steak into bite sized pieces.
  2. In a Dutch oven over medium high temperature, heat one tablespoon of olive oil until shimmery then sear the steak for 1-2 minutes, until the pieces are seared and beginning to brown. Do not cook the steak all the way through. It's okay if it's still pink! Remove the steak from the dutch oven and set aside.
  3. Add the remaining tablespoon of olive oil to the Dutch oven. Toss in the chopped potatoes and cook for 3-5 minutes, until they are starting to get a touch of brown sear and are turning transluscent. Then sitr in the onions. Saute for another 3-5 minutes before adding the red pepper, carrot, celery and mushrooms. Cook for 2-3 more minutes, until the mushrooms are starting to release their moisture and the carrots and peppers are starting to soften.
  4. Scatter the flour, paprika, salt and pepper, onion powder and garlic powder over the vegetables. Stir to coat the veggies then pour in the diced tomatoes. Stir in the tomato paste. Bring the temperture up until the liquid begins to simmer then reduce the heat back to medium. Cook for an additional 3-5 minutes.
  5. Pour in the chicken broth and beef broth. Bring the goulash to a rolling boil then add the egg noodles. Toss the seared steak in to the pot and cover. Cook for 8-10 minutes, until the egg noodles are cooked and tender. Serve with a helping of crusty bread and enjoy!

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