Beef Goulash
Member recipe

Beef Goulash

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(10 ratings)

Member recipe by

Cooking time

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

Servings

Serves 4

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

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Ingredients

  • * 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

Method

    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.

Comments, questions and tips

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Comments

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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!

purplejaney's picture

Hi
Am a typical non adventurous cook and Goulash has been 'requested' following it being a dinner dish on a recent holiday..(uhh ohhh!) Came across this and with all the good comments will be trying it tonight.
Question: The soured cream..do you just stir it in cold at the end when the pot is boiling?
Apologies for the 'blonde' but I did say I was non adventurous :-)

bibanova's picture

Added some beer, a spalshof red wine and some goulash spices available ocasionally in Aldi. On top of a jacket potato....mmmmm!
Very tasy indeed :)

jolanda_andeweg's picture
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Awesome!!! I never had goulash before, this was delicious. I used peeled tin tomatoes instead of fresh tomatoes. I am not a big fan of green pepper, I substituted it with a yellow pepper. I can imagine that it did make the taste a little sweeter. I did however add a little salt at the end and stewed it longer as suggested. Served it with fresh ciabatta bread.

ievasaule's picture
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Very good, will make again.

I did triple the amount of garlic and paprika and added some chilli as well. I imagine that had I not done it, it would be lacking in flavour.
Oh, and some lashings of Worcester sauce and a bit more wine to ensure the meat is covered.

sheila16's picture
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Hi Carolyn I don't brown the meat first but throw all the ingredients into my slow-cooker where it simmers away all day and makes me feel more and more hungry as the smell permeates through the house! Sometimes I put in a good glug of Worstershire Sauce just to make it a deeper flavour.

cwatson10's picture

Hi everyone. Is it possible to make this recipe without browning the beef first? As I am short of time in a morning can I just put everything together in a casserole dish and cook in the oven for 2 hours; i.e. not cook the beef, onions and peppers first?

northerneagle's picture

A local restaurant serves a bowl of "rustic bread" - chunks of differene breads (seeded/granary/olive etc) served with balsamic vinegar & olive oil: the piece de resistance is very gently and long cooked whole garlic, which you scoop out of the "shells" and spread on the bread.
Try this with the goulash along with steamed and lightly butterd and seasoned baby courgettes - exquisite!

johnmotion1's picture

recipe as above but with the addition of one rounded t spoon of carraway seeds deliciously delectable.

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