Description
This Beef Goulash recipe is a comforting and rich stew featuring tender beef braised in a smoky tomato and paprika sauce. Perfect for autumn and winter, it combines traditional Hungarian flavors with a British twist, slow-cooked for hours to develop deep, hearty taste. Serve over pasta with sour cream and fresh parsley for a satisfying dinner.
Ingredients
Meat and Coating
- 3 tbsp vegetable oil
- 900 g (2 lbs) beef braising steak, cut into bite-size chunks
- 2 tbsp plain (all-purpose) flour
- ¼ tsp salt
- ½ tsp freshly ground black pepper
Vegetables and Flavorings
- 2 brown onions, peeled and diced
- 2 fat cloves garlic, peeled and minced
- 2 tbsp tomato puree
- 2 tbsp paprika
- 1 tbsp smoked paprika (or regular paprika if smoked unavailable)
- Large pinch salt and pepper
- 2 x 400 g (2 x 14 oz) tins chopped tomatoes in juice
- 600 ml (2 1/4 cups) hot beef stock (water plus 2 stock cubes is fine)
- 1 tbsp honey (optional, to balance acidity)
- 2 red bell peppers, deseeded and sliced
To Finish and Serve
- 225 ml (1 cup) sour cream
- Cooked pasta such as pappardelle, tagliatelle, or penne
- Handful of chopped parsley
- Extra sour cream for serving
Instructions
- Preheat and prepare: Preheat your oven to 170°C (325°F) fan. Heat 3 tablespoons of vegetable oil in a Dutch oven or an oven-friendly casserole dish over medium heat.
- Brown the beef: Toss the beef chunks with flour, salt, and pepper. Fry the beef in 2-3 batches until nicely browned on all sides. Remove the browned beef and set aside in a bowl.
- Sauté onions: Lower the heat to medium-low, add the diced onions to the pan, and cook for 2-3 minutes, stirring occasionally, scraping up any browned bits from the bottom of the pan to incorporate flavor. Be careful not to burn the onions.
- Add garlic and tomato puree: Stir in the minced garlic and tomato puree, cooking briefly to release their aromas. Then return the browned beef to the pan.
- Season with paprika and spices: Sprinkle the beef mixture with both the sweet and smoked paprika, as well as salt and pepper. Stir well to evenly coat the beef and onions in the spices.
- Add liquids and tomatoes: Pour in the chopped tomatoes, hot beef stock, and honey (if using). Stir everything together, bring to a gentle simmer, and scrape up any remaining browned bits from the pan base.
- Oven cook: Cover the casserole with a lid and place it in the preheated oven. Cook for 3 hours and 30 minutes, stirring 2-3 times during cooking to prevent sticking and ensure there is sufficient liquid. Add a splash of water if necessary.
- Add peppers: After 3 and a half hours, stir in the sliced red bell peppers. Return the lid and cook for an additional 30 minutes to soften the peppers and finish the stew.
- Finish with sour cream and serve: Remove the stew from the oven, stir, then gently swirl in the sour cream. Garnish with chopped parsley. Serve hot with your choice of cooked pasta and extra sour cream on the side.
Notes
- Can I make Goulash in a slow cooker? Yes! Fry everything up to step 3, reduce the beef stock by ½ cup, then cook on medium for 4-5 hours or low for 5-7 hours.
- Can I make this ahead? Absolutely. Cool the cooked goulash, cover, and refrigerate for up to two days. Reheat on the stovetop or in the oven at 170°C (325°F) covered for 25-30 minutes, stirring occasionally.
- Can I freeze Goulash? Yes, cool it after cooking, cover, and freeze. Defrost overnight in the refrigerator. Reheat covered on the hob or oven at 170°C (325°F) for 25-30 minutes until hot throughout.
- Best cuts of beef: Chuck steak (braising steak) is ideal due to its connective tissue that breaks down with slow cooking for tenderness and rich flavor. Silverside (bottom round) works well too but is leaner and needs good-quality stock to keep moist.