Rich and flavoursome, this tasty Beef Goulash recipe produces a hearty meal for any occasion. It’s also simple and easy to create; you can prepare the dish beforehand and pop it in the oven for around 90 minutes. Perfect served with Basmati rice and poppadoms and a side serving of green vegetables such as kale, spinach or watercress.
Goulash originated from Hungary and was traditionally a stew or soup with meat and vegetables.
- Serves: 2-4
- Preparation Time: 20 mins approx
- Cooking Time: 1½ hours approx
- Resting Time: 10 minutes
- Ready In: 2 hours approx
Ingredients
- 2 tbsp Olive Oil or Cold Pressed Rapeseed Oil
- 1 tsp (approx 5g) Butter or Butter Substitute
- ½ kg British Beef Lean Casserole Steak (or similar slow cook beef) – diced into large chunks
- 2 large White Onions – chopped
- 1 small Red Onion – chopped
- 2 large Red Bell Peppers – de-seeded and chopped
- 3 large Mushrooms – washed and sliced
- 1 tbsp Paprika
- 200 ml Passata
- 1 litre Beef Stock (2 beef stock cubes)
- 2 Garlic Cloves (optional) – crushed or finely chopped
- 150 ml Soured Cream (optional) – added a spoonful when serving
Method
- Pre-heat your oven to 200º C / 180º C Fan Oven / Gas Mark 6
- Heat the oil and butter in a large non-stick frying pan on a medium heat
- Add the chopped onions and cook gently for approx. 10 minutes until soft, stirring continuously
- Add the chopped red pepper and fry for a further 5 minutes, stirring continuously
- Stir in the garlic (optional) and fry for a couple of minutes
- Move the vegetables over to one side of the pan and add the diced beef and mushrooms to the empty side
- Fry on a high heat for approx 5 minutes, stirring continuously, until the meat and mushrooms are nicely browned
- Add the paprika to the pan and stir well
- Add the passata and beef stock, stir everything together in the pan and bring to the boil
- Transfer the contents of the pan to a large casserole pot with a lid
- Place in the lower shelf of a pre-heated oven and cook for 30 minutes at 200º C
- After 30 minutes, stir the goulash, turn the oven down to 170º C and cook for a further 60 minutes. Check the goulash after 30 minutes to check the liquid levels. If the dish looks as if it is drying out, add a little hot water and stir well
- When cooked, remove from the oven and leave to rest on the side for 10 minutes with the lid on
- If dishing up in individual bowls, add a small dollop of sour cream on top of each serving (optional)
- Serve with rice, poppadoms and vegetables
Recommended Equipment
- Large non-stick frying pan
- Large casserole dish with lid
- Measuring spoons
Hints & Tips
- Slow cooking in the oven releases the flavours into the tender beef
- You can cook for a longer time if required, just turn down the heat a little lower after the initial 30 minutes cooking time and make sure the goulash doesn’t dry out