How To Make Beef Goulash

 

Beef Goulash Recipe: Beef goulash is a hearty stew of beef, onions, and paprika, that is a popular dish in Hungary and other parts of Central Europe. The traditional way to make goulash is to simmer the beef in a pot with onions, paprika, and other spices, until the meat is tender and the stew has thickened. Goulash can be served with a variety of side dishes, such as noodles, dumplings, or potatoes. Step by Step Guide

 

Homemade Beef Goulash Recipe

 

Prep: 20 mins

Cook: 2 hrs – 2 hrs and 30 mins

 

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

Ingredients

• 4 tbsp olive oil
• 700g stewing steak, cut into chunks
• 30g plain flour
• 1 large onion, thinly sliced
• 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
• 2 large tomatoes, diced
• 75ml dry white wine
• 300ml beef stock, homemade or shop-bought
• 2 tbsp flat-leaf parsley leaves
• 150ml soured cream

 

Method

STEP 1

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

 

STEP 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.

 

STEP 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.

 

STEP 4

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

 

STEP 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.

 

STEP 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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