Beef Goulash

Latest comments and suggestions

• Natalie

  17 December 2010

  Natalie rated and commented on this recipe

  

  Its delicious! The longer you cook it, the more tender the beef is, and we've experimented with adding a variety of spices to give it more kick, as the first time it didn't have a very strong paprika flavour, even though we added triple what the recipe states. Delicious :D

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• Mandy

  31 January 2011

  Mandy rated and commented on this recipe

  

  Very simple tasty dish,added smoked paprika too Will definately be making again.

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• gary copnall

  12 March 2011

  gary copnall commented on this recipe

  As suggested by Mandy, even tastier if you substitute smoked paprika instead of ordinary paprika and the aroma is mouthwatering.

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• josophine851

  16 August 2011

  josophine851 rated and commented on this recipe

  

  Very simple - full of flavour! Yum - a keeper! Served with a large baked potato.

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• James

  01 November 2011

  James commented on this recipe

  Loved this. It brought back memories from when my Mum used to make it for us as kids. So I decided to make it for mine and they loved it. Served with baked potatoes and lashings of Soured Cream. Historic.

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• johnmotion

  31 December 2011

  johnmotion commented on this recipe

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

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• northerneagle

  06 April 2012

  northerneagle commented on this recipe

  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!

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• Carolyn

  08 April 2012

  Carolyn commented on this recipe

  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?

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• Sheila

  10 May 2012

  Sheila rated and commented on this recipe

  

  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.

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• ieva

  10 June 2012

  ieva rated and commented on this recipe

  

  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.

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• Jolanda

  03 August 2012

  Jolanda rated and commented on this recipe

  

  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.

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• Jules44

  07 August 2012

  Jules44 commented on this recipe

  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 :)

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• PURPLEJANEY

  22 August 2012

  PURPLEJANEY commented on this recipe

  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 :-)

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• Andy

  14 December 2012

  Andy commented on this recipe

  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!

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• petonegirl

  02 January 2013

  petonegirl commented on this recipe

  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

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• Natalie

  21 February 2013

  Natalie rated and commented on this recipe

  

  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.

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• tinkerbella

  29 March 2013

  tinkerbella rated and commented on this recipe

  

  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!!!

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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

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Difficulty and servings

Serves 4

Preparation and cooking times

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

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

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