Beef Goulash
Member recipe

Beef Goulash

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(15 ratings)

Member recipe by

Cooking time

Prep time: 20 mins, cook time: 1 hrs 45 mins


Serves 4

A hearty warming dish. A simple and tasty recipe for a traditional beef goulash

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  • * 2 tbsp Olive oil
  • * 700g stewing steak, cut into chunks
  • * 30g plain flour
  • * 1 large Onion, thinly sliced
  • * 2 clove Garlic, finely chopped
  • * 1 green pepper, deseeded and thinly sliced
  • * 1 red pepper, deseeded and thinly sliced
  • * 2 tbsp tomato purée
  • * 2 tbsp Paprika
  • * 2 large Tomatoes, diced
  • * 75ml dry White wine
  • * 300ml beef stock, home-made or shop-bought
  • * 2 tbsp flat leaf Parsley, chopped
  • * black pepper
  • * 150ml Soured cream


    1. Preheat the oven to 170C/gas 3.
    2. Heat 1 tablespoon of olive oil in a casserole dish or heavy-based saucepan.
    3. Sprinkle the steak with the flour and brown well, in batches, in the hot casserole dish. Set the browned meat aside.
    4. Add in the remaining olive oil. Add in the onion, garlic, green pepper and red pepper to the casserole dish and fry until softened, around 5 minutes.
    5. Return the beef to the pan with the tomato puree and paprika. Cook, stirring, for 2 minutes.
    6. Add in the tomatoes, white wine and beef stock. Cover and bake in the oven for 1 hour 30 minutes. Alternatively, cover and cook it on the hob on a gentle heat for about an hour, removing the lid after 45 minutes.
    7. Sprinkle over the parsley and season well with salt and freshly ground pepper. Stir in the soured cream and serve.

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spatulaboy's picture

Used red wine and tin of chopped tomatoes, absolutely delicious, will definitely make again.

verastonehouse's picture
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A wonderful dish would make again yum

goodies7's picture

Can you freeze goulash?

chedges's picture

I love this recipe it's fab.
I've made it loads of times now- if you use smoked paprika (recommended) use 1/2 tablespoon- 1 tablespoon. If you use normal paprika use the two tablespoons.
Also add tinned tomatoes and cook for much much longer.
We serve with rice, delish! Even the children love it.

willcoxmnk's picture
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Nice recipe for a basic goulash, thanks! As others have already pointed out, you may want to cook for longer, especially if you are using cheap stewing beef - and if you like your goulash with a zing, either add some chilli or be sure to use hot paprika. I use red wine rather than white - and unless you have a really good beef stock to hand, consider substituting more wine for the stock, as if you use mild paprika and an oxo cube the cheap stock tends to dominate... Flouring the beef is optional - you can cook this dish in a dutch oven on the hob instead of in the oven and reduce the sauce that way instead - and if you omit the flour (and chose your stock with care) then this dish is also gluten free, so long as you serve with GH pasta.

Jill Pople's picture
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Cooked for 2.5 hours at 150 ( fan oven ) then 1 hr at 170 - added chilli flakes and worcester sauce before putting in oven then an extra half of sliced red pepper for the last 30 minutes of cooking. Excellent.

Sunny Seasider's picture

We love this dish, and I will be making it agin tomorrow as we like it the next day, left to nurture all the juices

Blitzo's picture

A great and simple dish that has recieved good feedback from all those who I have cooked it for. The only thing is that the cooking times are way off on the recepie, I leave my beef stewing for 4 hours at least to gain the optimum tenderness. I cooked this recepie for a Hungarian friend of mine who spoke highly of it too!

scruffyherbert's picture
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Very pleased with how this turned out, my family loved it even the kids! It does taste very hot and spicy while cooking but the sour cream really mellows it out.

LeSax's picture

Yes definitely too much Paprika in this. I reduced the amount but added some cayenne pepper and mixed herbs. Also added mushrooms half hour before serving. Great dish.

mark4's picture

Very nice. I don't normally put peppers in goulash, usually just using mushrooms. I put in both (half the two coloured peppers and 2 portabello mushrooms) , and it worked well. I also add in a teaspoon of dijon mustard.
I though 2 tablespoons of paprika seemed a little excessive, so I used 1/2 tbsp paprika and 1/2 tbsp of smoked.

IMO best served with rice

Becca10's picture

I have just made this and was very disappointed at how hot it was. Surely this should be two tsp not two tbsp of paprika? It was virtually inedible and I have had to throw most of it away. A waste of time and money. The flavours, from what I could tell, were otherwise good.

Dobsonaine's picture

This was so easy to make and very delicious. I didn't put in the peppers as hubby is allergic to them. Also I used tinned chopped tomatoes instead of fresh.

eastbono's picture

Made this for todays dinner. I added a half tablespoon of smoked paprika. It was really yummy but I will be adding an extra tbsp of paprika when I make it again.

AlanDavidNewton's picture

Loved this dish - the kids ate every bit. Served with chunky granary bread made a warming and filling lunch.

tinkerbell06's picture
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Never tried this before but reading all the reviews i thought i'd give it a go and im glad I did the family loved it had it also with jacket potatoes and will definitely be cooking this again soon. A must to try on a cold wintry day!!!

nataliemary's picture
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I am not always confident with cooking new dishes but this is fool proof. I did double the garlic and paprika and added a bit of chilli and wostershire sauce for extra flavour. I also used tinned tomato in stead of fresh. I served with a jacket potato. It is a very warming tasty dish.

petonegirl's picture

ok I'm a Kiwi or if if you don't know I'm from New Zealand. Luv the recipe but have changed it slightly. First I always buy Brisket steak for stews or Goulash as it is a cheap cut & has never failed, ask a butcher!!!!!

I changed this recipe slightly, first don't add too much salt, I did add red sweet potato or if any kiwis out there red kumera. The sweet potato or Kumera absorbs alot of the flavours & is a natural thickner.

Baked potatoes with sour cream is total max out.. I use Brown short rice, Basmati or what ever rice suits as the rice absorbs the extra juices... gr8t for reheating the nxt day

divvyacko's picture

Can I use chicken instead of beef? Would I just substitute the beef stock for chicken? I have made this before and it was amazing but I have a relation coming round who doesnt like beef!