Beef Goulash – soup or stew
Beef Goulash may correctly be a soup, but this rich, meaty, tomato, onions and capsicum (bell peppers) stew and distinctive paprikas work brilliantly for a hearty cold weather dish. Long and slow cooking is the key with a cut of beef that demands some fat and sinew. Chuck steak is our choice for this dish, as it obligingly melts into a delicious richness.
Tender chunks of beef, in a thick tomato, capsicum, onion and plenty of paprika sauce gently simmered for a few hours. Serve Beef Goulash over some noodles with sour cream and chopped parsley. We’re not saying that this recipe is an authentic Hungarian recipe but what it delivers is big time comfort food.
This is just the sort of dish you want to eat when the weather is freezing and you’re all cosy inside with the fire going.
Sweet Hungarian paprika is very red in colour and has no background bitterness. Hot smoked paprika boasts a tangy, piquant kick perfect for adding a subtle spicy flavour to the goulash.
What to serve Goulash with
- egg noodles
- steamed rice
- creamy mashed potatoes
- hot crusty bread
Watch How To Make Beef Goulash
Check out some more winning cold weather recipes
click on the link…..Beef Bourguignon – Beef, Mushroom and Red Wine Casserole
click on the link…..Indian Madras Beef Curry. GF
click on the link…..Easy Indian Chicken Curry
click on the link…..Hearty Chicken, Vegetable and Lentil Soup
click on the link…..Chicken and Sweet Corn Soup
What’s your go to meal when the weather turns cold?
We would love to hear from you in the comments below when you make this warming Beef Goulash.Print
Tender chunks of beef, in a thick tomato, capsicum, onion and plenty of paprika sauce gently simmered for a few hours. Serve over some noodles, rice or pasta with sour cream and chopped parsley. Delish!
We’re not saying that this recipe is an authentic Hungarian recipe, but what it delivers is big time comfort food, perfect for a chilly evening.
- 1 kg (2 pounds) chuck steak, trimmed and cut into bite sized cubes
- 2 medium red capsicum (bell peppers) deseeded and cut into 2 1/2 cm (1 inch) wide strips
- 1 level tablespoon hot smoked paprika
- 1 level tablespoon sweet mild smoked paprika
- 2 fat cloves of garlic, finely chopped
- 1/4 cup vegetable oil
- 3 large onions peeled, and cut into large dice
- 2 level tablespoons plain (all purpose) flour
- 1 teaspoon salt
- 1/2 teaspoon fresh ground black pepper
- 2 bay leaves
- 3 1/2 cups Italian chopped tomatoes (1 1/2 400g (14 ounces) cans
- 3/4 cup sour cream to serve
- chopped parsley to serve – optional
- you will need an oven proof dish with a lid
- heat oil in your pot of choice until it is sizzling hot
- brown the cubes of meat on all sides cooking a third of the beef at a time – see notes
- remove browned beef with a slotted spoon into a bowl and cook remaining beef
- turn heat down to medium and add onions stirring for 5-7 minutes till lightly browned
- preheat oven to 140c (275f) on bake, not fan
- stir garlic into onions, then add beef and any juices stirring through
- sprinkle in flour, both paprikas and stir
- add bay leaves, tomatoes, salt and pepper stirring through
- cover dish with lid and place on middle shelf of oven for exactly 2 hours
- after 2 hours add capsicum (bell pepper) strips and stir through
- replace the lid and cook for a further 30 minutes
- serve with sour cream and parsley
- browning the meat requires that you don’t overcrowd the pan otherwise your meat will stew rather than brown
- goulash freezes well
- Category: meat and chicken
- Method: braising
- Cuisine: Hungarian
Keywords: Beef Goulash
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