Beef stew in dish with soured cream and parsley

Prep: 20 mins Cook: 2 hrs - 2 hrs, 30 mins


Serves 4

Make this hearty beef goulash to feed the family on chilly nights. Stir in the soured cream and parsley for an indulgent, crowd-pleasing supper

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal576
  • fat32g
  • saturates12g
  • carbs18g
  • sugars11g
  • fibre6g
  • protein46g
  • salt0.45g
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  • 4 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 700g stewing steak, cut into chunks
  • 30g plain flour
  • 1 large onion, thinly sliced



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 garlic cloves, finely chopped
  • 1 green pepper, deseeded and thinly sliced
  • 1 red pepper, deseeded and thinly sliced
  • 2 tbsp tomato purée
  • 2 tbsp paprika



    A spice that's central to Hungarian cuisine, paprika is made by drying a particular type of…

  • 2 large tomatoes, diced
  • 75ml dry white wine
  • 300ml beef stock, home-made or shop-bought
  • 2 tbsp flat-leaf parsley leaves
  • 150ml soured cream


  1. Heat oven to 160C/140C fan/gas 3.

  2. Heat 1 tbsp olive oil in a flameproof casserole dish or heavy-based saucepan. Sprinkle 700g stewing steak chunks with 30g plain flour and brown well in three batches, adding an extra 1 tbsp oil for each batch. Set the browned meat aside.

  3. Add in the remaining 1 tbsp oil to the casserole dish, followed by 1 large thinly sliced onion, 2 finely chopped garlic cloves, 1 green pepper and 1 red pepper, both finely sliced. Fry until softened, around 5-10 mins.

  4. Return the beef to the pan with 2 tbsp tomato purée and 2 tbsp paprika. Cook, stirring, for 2 mins.

  5. Add in 2 large diced tomatoes, 75ml dry white wine and 300ml beef stock. Cover and bake in the oven for 1 hr 30 mins - 2 hrs. Alternatively, cover and cook it on the hob on a gentle heat for about an hour, removing the lid after 45 mins.

  6. Sprinkle over 2 tbsp flat-leaf parsley leaves and season well with salt and freshly ground pepper. Stir in 150ml soured cream and serve.

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Comments, questions and tips

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Mister D
4th Nov, 2018
Made this yesterday and really enjoyed the first meal. Plenty of sauce/gravy which we love and used little cornflower to thicken. Yummy!
Elizabeth Ch's picture
Elizabeth Ch
27th Oct, 2018
This is not a Goulash Soup, but probably it is tasty... Its a bit similar than Hungarian Beef Stew but this is also not that. One thing...its important. If you cook Hungarian stew, you can put is only dry red wine, not white one.
Adrienn Kresznai
1st Feb, 2018
This 'traditional' beef stew recipe is great, i'm sure, unfortunately it has nothing to do with gulyás. Gulyás isn't a stew but a soup, and never meant to be cooked in the oven.
17th Oct, 2016
Really liked this recipe, but found that the meat was still a little tough using the timings given. An extra half hour in the over sorted it though. Will definitely be cooking this again.
sarahfairlamb's picture
12th Nov, 2016
I agree, I cook mine for longer and sometimes in the slow cooker for hours!
5th Mar, 2016
Fantastic with TVP and cheese and herb dumplings!!
7th Dec, 2015
Fab recipe, went down a storm at our casual dinner party. Added fresh cream as I went overboard with the hot paprika.
6th Sep, 2015
Very nice recipe!
21st Jul, 2015
Used red wine and tin of chopped tomatoes, absolutely delicious, will definitely make again.
30th Mar, 2015
A wonderful dish would make again yum


25th May, 2016
Can you freeze this ?
Iris Berry's picture
Iris Berry
24th Apr, 2018
Instead of the oven, use a slow cooker.
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