Goulash in a dash

Latest comments and suggestions

Results 1-20

• Pamela

  07 November 2007

  Pamela rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Angela Peckham

  13 January 2008

  Angela Peckham rated and commented on this recipe

  

  Tasted much more tender using sliced fillet steak, much nicer.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• sam

  07 April 2008

  sam commented on this recipe

  easy to make,filling and tasty.nice with rice mixed in.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Rog

  21 July 2008

  Rog rated and commented on this recipe

  

  Very good. Like Angela, I also used sliced fillet steak rather than stir-fry steak. I also cooked it for longer to make it more tender, adding the potatoes 20 minutes from the end.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Mel

  08 January 2009

  Mel rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• emzcookie23

  28 January 2009

  emzcookie23 rated and commented on this recipe

  

  A really tasty, quick goulash, although it was too liquid, so I had to add cornflour and tomato puree to make it thicker. Also, I would use fillet steak too, the meat was a bit chewy. I would make it again, because it is a warming winter recipe, but I would increase the spicing to make it even more authentic.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Emma

  10 February 2009

  Emma rated and commented on this recipe

  

  the beef was too chewy by far, there was too much sauce and it was not thick enough, and I personally found it a bit too spicy and although I cooked the paprika out as per the recipe it still tasted a bit odd. My kids would not eat it because it was too spicy. all in all not a great success, and I'm sure I'll find a better recipe for goulash even if it does need longer to cook.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Helen B

  03 March 2009

  Helen B rated and commented on this recipe

  

  Made this with Sausages and used only 200ml of beef stock to 400ml of Passata and this was wonderful - really tasty with a nice kick ... perfect cheap, winter warmer food .... will def be using this receipe again

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• LV20000

  04 March 2009

  LV20000 rated and commented on this recipe

  

  Too watery.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Pickled Pepper

  22 April 2009

  Pickled Pepper commented on this recipe

  As others have said, it had far too much liquid but it tasted nice. The potatoes could have done with an extra 5 minutes cooking time

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• JOOLES

  10 August 2009

  JOOLES rated and commented on this recipe

  

  Wow this sounds wonderful, ive taken note of other reviews about it being watery, i think in this case i would cook it for longer to reduce a bit, also this would make the steak more tender, will be giving this a try. I think it also sounds lovely made with the sausages. I will be back to review........x

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Fluffy

  03 February 2010

  Fluffy rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• teapot

  16 April 2010

  teapot rated and commented on this recipe

  

  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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• taylah

  10 June 2010

  taylah commented on this recipe

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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• JOOLES

  07 December 2010

  JOOLES commented on this recipe

  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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• honeybee

  12 June 2011

  honeybee rated and commented on this recipe

  

  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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Jo L

  28 September 2011

  Jo L rated and commented on this recipe

  

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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Spacegourmet

  30 October 2011

  Spacegourmet rated and commented on this recipe

  

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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• rhianrobinson0

  08 January 2012

  rhianrobinson0 commented on this recipe

  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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• SuzA

  18 March 2012

  SuzA rated and commented on this recipe

  

  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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/1497/

Your binder

• Register
• Sign in
• More info

Sign up or sign in to receive a £60 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.

Ingredients

• 1 tbsp vegetable oil
• 300g stir-fry beef strips or minute steak cut into strips
• 100g chestnut mushrooms , quartered
• 2 tsp paprika
• 500g potatoes , peeled and cut into smallish chunks
• 600ml hot beef stock (a cube is fine)
• 500g jar tomatoes -based cooking sauce
• handful of parsley leaves, roughly chopped
• natural bio yogurt , to serve

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Caribbean French German Greek Indian Irish Italian Japanese Mediterranean Mexican Middle Eastern Moroccan Scottish Spanish Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Soup Course Breakfast Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Anjum Anand Ching-He Huang Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Matt Tebbutt Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Sarah Cook Silvana Franco Simon Rimmer Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Search by magazine BBC Good Food Olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Serves 4

Preparation and cooking times

Ready in 30 mins

Low-fat

Ingredients

• 1 tbsp vegetable oil
• 300g stir-fry beef strips or minute steak cut into strips
• 100g chestnut mushrooms , quartered
• 2 tsp paprika
• 500g potatoes , peeled and cut into smallish chunks
• 600ml hot beef stock (a cube is fine)
• 500g jar tomatoes -based cooking sauce
• handful of parsley leaves, roughly chopped
• natural bio yogurt , to serve

Per serving

299 kcalories, protein 23g, carbohydrate 33g, fat 9 g, saturated fat 2g, fibre 3g, sugar 5g, salt 1.59 g

Advertisement

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.