Goulash in a dash

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)

jburton's picture

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

lisel1969's picture

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

helenb123's picture

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

emmawelsh's picture

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.

surferdude's picture

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.

hexane's picture

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.

breadsticks1's picture

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

angelalynn's picture

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


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