Beef Goulash

Submitted by Katy Kat

Beef Goulash

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Serving: 4
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes


  • 500g braising steak
  • 500g new potatoes, halved
  • 1 tbsp sunflower oil
  • 3 onions cut into wedges
  • 3 large garlic cloves, crushed
  • 2 tsp hot smoked paprika
  • 1 tbsp paprika
  • 2 tsp spicy chipotle chilli paste (optional)
  • 1 beef stock pot
  • 200ml water
  • 250ml red wine
  • 500g carton of passata
  • 3 tbsp tomato puree
  • 2 bay leaves
  • 2 red and 1 green pepper cut into chunks
  • Chopped parsley
  • Half fat crème fraiche dolloped on top to serve


  • Heat the oil in a large pan and add the steak, sprinkle over the paprika and brown for a few minutes then transfer to sc.
  • Add onions to the pan with a large splash of the red wine to loosen any paprika bits and add the chipotle paste if using, saut for a few minutes then add to the sc (I then swish some more red wine round the pan for a minute or two then add this to the sc too).
  • Add all the other ingredients to the sc except the pepper chunks and parsley.
  • Cook on low for 6 or 7 hrs then add the pepper chunks and cook for a further 1 hour.
  • Add the fresh chopped parsley just before serving.
  • ** Alternative - if you do not wish to use potatoes (I add them to make it a one pot meal) then add 1kg of beef instead of 500g.

4 thoughts on “Beef Goulash”

  1. I made this dish last night for me and hubby. I had enough left for me tonight (and tomorrow night)which is a bonus as he left on a Business trip today. It was totally amazing last night, but even better tonight. I love it and it will be a favourite over winter. The only thing I changed was the cut of meat….I used Rump Steak. Thanks Katy Kat for the awesome recipe 🙂

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