Goulash in a dash

Goulash in a dash

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(28 ratings)

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, questions and tips

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10th Jan, 2013
try roasted paprika and pinch of Cinnamon and Nutmeg for a spice update.
21st Jul, 2012
Love it but also cooked it a lot longer (2 hrs) to make the meat soft. Yummie and easy!
18th Mar, 2012
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
8th Jan, 2012
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
30th Oct, 2011
This has become a regular in my family, really easy to make and fool proof.
28th Sep, 2011
Excellent - my family loved it. Cut potatoes really small and it all worked a treat. No runniness and not too spicy
12th Jun, 2011
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.
jburton's picture
7th Dec, 2010
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.
10th Jun, 2010
What does everyone serve this with? by its self or with potato/rice or something?
16th Apr, 2010
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.


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