Beef Goulash

Beef Goulash

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


  • 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


  1. Pre-heat your oven to 200º C / 180º C Fan Oven / Gas Mark 6
  2. Heat the oil and butter in a large non-stick frying pan on a medium heat
  3. Add the chopped onions and cook gently for approx. 10 minutes until soft, stirring continuously
  4. Add the chopped red pepper and fry for a further 5 minutes, stirring continuously
  5. Stir in the garlic (optional) and fry for a couple of minutes
  6. Move the vegetables over to one side of the pan and add the diced beef and mushrooms to the empty side
  7. Fry on a high heat for approx 5 minutes, stirring continuously, until the meat and mushrooms are nicely browned
  8. Add the paprika to the pan and stir well
  9. Add the passata and beef stock, stir everything together in the pan and bring to the boil
  10. Transfer the contents of the pan to a large casserole pot with a lid
  11. Place in the lower shelf of a pre-heated oven and cook for 30 minutes at 200º C
  12. 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
  13. When cooked, remove from the oven and leave to rest on the side for 10 minutes with the lid on
  14. If dishing up in individual bowls, add a small dollop of sour cream on top of each serving (optional)
  15. Serve with rice, poppadoms and vegetables

Recommended Equipment

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