Beef Goulash

Picture of Beef Goulash
Beef Goulash
30 minutes
1 hour 45 minutes


  • 2 tbsp oil
  • 1lb braising steak - trimmed and cubed
  • 2 tsp paprika
  • 2 tsp flour
  • ½ pint beef stock
  • 1oz butter
  • 1 onion - peeled and diced
  • 8oz carrots - scrubbed and diced
  • 1 bay leaf
  • Good pinch of thyme
  • 14oz can tomatoes
  • 1 tbsp tomato puree
  • 1 tsp lemon juice
  • Salt and freshly ground black pepper
  • 1 potato - peeled and diced
  • 8 small onions - peeled
  • 1 tbsp soured cream
  • 1 tbsp finely chopped parsley, to garnish


  1. Heat the oil in a frying pan over a fairly high heat and fry the meat until brown on all sides.
  2. Reduce the heat, sprinkle with paprika and flour, turn the meat over to absorb the flour.
  3. After about 2-3 mins pour the stock into the frying pan and stir gently.
  4. Pour into a casserole with the meat and meat particles.
  5. Rinse the pan, melt the butter and sweat the onions and carrots gently over a low heat.
  6. Add herbs, tomatoes, purée, lemon juice and seasoning.
  7. The potato can be made into balls or diced at this stage and added to the tomato mixture.
  8. Pour tomato mixture over the meat, cover casserole and cook in the oven, 160C, 325F, gas mark 3, for 1 hour. Remove casserole, add small onions and return for a further 45 minutes.
  9. Before serving remove bay leaf, taste and adjust seasoning, stir in soured cream and sprinkle with parsley.

If freezing don't add salt until ready to use. Salt toughens meat.