Goulash in a dash

Goulash in a dash

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(25 ratings)

Ready in 30 mins


Serves 4
Whip up this Hungarian paprika-infused beef casserole in minutes, or use a slow cooker for an extra tender finish

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal299
  • fat9g
  • saturates2g
  • carbs33g
  • sugars5g
  • fibre3g
  • protein23g
  • salt1.59g
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  • 1 tbsp vegetable oil
  • 300g stir-fry beef strips or minute steak cut into strips



    The classic cut of meat for a British Sunday roast, beef is full of flavour, as well as being a…

  • 100g chestnut mushrooms, quartered
  • 2 tsp paprika



    A spice that's central to Hungarian cuisine, paprika is made by drying a particular type of…

  • 500g potato, peeled and cut into smallish chunks



    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 600ml hot beef stock (a cube is fine)
  • 500g jar tomato -based cooking sauce



    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • handful of parsley leaves, roughly chopped



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • natural bio yogurt, to serve



    Yogurt is made by adding a number of types of harmless bacteria to milk, causing it to ferment.…


  1. Heat half the oil in a large non-stick pan and fry the beef for 2 mins, stirring once halfway through. If your pan is small, do this in two batches. Tip the meat onto a plate. Heat the remaining oil in the pan (no need to clean) and fry the mushrooms for 2-3 mins until they start to colour.

  2. Sprinkle the paprika over the mushrooms, fry briefly, then tip in potatoes, stock and tomato sauce. Give it all a good stir, cover and simmer for 20 mins until the potatoes are tender. Return the beef to the pan along with any juices, and warm through. Stir in the parsley and a swirl of yogurt, then serve straight from the pan.

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Comments (29)

Manners44's picture

I really enjoyed it and loved how simple it was. I added double the amount of paprika and some garlic. Next time I would serve it with mash though as the potatoes were not soft and also reduce the stock.

KraftyKook's picture

Cooked this last night for a family meal everyone enjoyed it. I used smoked paprika and passata (instead of tom. cooking sauce) which worked well and I served with homemade green olive bread.

agalatka's picture

Awful! Boring, bland, and adding sauce from a jar really ruins it. Next time I'll try a goulash recipe completely from scratch.

lisaroserob's picture

Simple, quick and delicious. I had mine with some fresh bread to mop up the juices!

mummycakes's picture

Love this! I use the slow cooker version of this recipe and it's delicious. My children love it too. I serve it in a bowl with plenty of crusty bread to dunk in.

GayleTP's picture

Would you mind sharing the slow cooker version of the recipe? I can't seem to find it? How long did you need to cook it in the slow cooker for? Thanks!

mrso08's picture

Hi did you get the slow cooker recipe?

clairelou88's picture

Really nice! Tweaked it a bit.. Used stewing steak added extra veggies spinach & courgette, reduced the stock as it was way too much

d_eszter's picture

I totally agree with mightymangalica! That is exactly what I wanted to say after reading the recipe and the comments.

If anyone wants to cook a real Hungarian goulash ("gulyás") SOUP, here is the recipe for 4 persons:
2 tbsp oil
40 dkg beef cut into cubes
2 onions chopped
paprika, salt, pepper
30dkg potatoes cut into cubes
1 tomato finely chopped
1 green pepper finely chopped

Heat the oil and cook the onions until soft. Add the beef to the onions and fry them for a bit till they are brown. Add the chopped tomato and pepper and cook for a few minutes. Then add paprika and season and pour lots of water on top (cca. 1 liter or as much as much soup you'd like to have). Cook it till the meet is half cooked and then add the potatoes. Then cook the soup until the meat and the potatoes are soft. Serve it with fresh bread and pickles.
It might take 2 hours till the beef softens.

mightymangalica's picture

just for the record: it might be a perfectly delicious dish, but it has nothing to do with authentic Hungarian goulash (except for the beef part), so please don't call it goulash, call it something else. some of you were complaining about too much liquid, but goulash IS a soup, so I really cannot see the problem. doing some research before publishing a recipe has never harmed anyone before...

adriannorton's picture

try roasted paprika and pinch of Cinnamon and Nutmeg for a spice update.

buggerzinha's picture

Love it but also cooked it a lot longer (2 hrs) to make the meat soft. Yummie and easy!

suz1584's picture

Had to leave it cooking for an extra 15minutes for potatoes to cook through even though I cut them into small chunks. Also had to add cornflour to thicken liquid and next time I would use better beef as it was very chewy. But the sauce was lovely and only needs a bit of tweaking to make it perfect

rhianrobinson0's picture

V tasty and quick recipe. Didn't use cooking sauce. Blended tin of chopped tomatoes and added garlic and onion when I added the mushrooms. Also added in some sliced green pepper. Served with carrot and sweet potato mash. great meal and even though I halved the quantities as making for two there was plenty left over

spacegourmet's picture

This has become a regular in my family, really easy to make and fool proof.

joannelewis10's picture

Excellent - my family loved it. Cut potatoes really small and it all worked a treat. No runniness and not too spicy

vrog's picture

Easy to make and very tasty. I actually used a recipe from a beef and lamb site which was almost identical except that it suggested 300ml beef stock and 300g potatoes. Even so, there was plenty of liquid. Could have been a bit spicier for our taste.

jburton's picture

taylah.... as there potatoes in this i would serve it with some crusty bread to mop up the juices. Or even Garlic and Mozzerella bread, I buy this from Asda its lovely.

taylah's picture

What does everyone serve this with? by its self or with potato/rice or something?

dancingbunny's picture

Went really well, made great leftovers too. I didn't have any problems with runniness at all, but I tend to overcook things, so maybe it needs more time than the recipe states. I didn't find it particularly spicy, it was just right.


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Tips (2)

pinchysu's picture

Definitely throw in an onion, 1 red pepper, 1 green pepper and garlic for extra flavour, I also added 1knorr chicken stock cube. I made mine in the slow cooker and the results were amazing. I also used a squeeze of tomato puree and some corn flour to thicken.

GayleTP's picture

Thanks for the tips. How long did you cook it in the slow cooker for?