Beef Goulash

Beef Goulash

4 servings
  • Preparation time: 40 minutes
  • Cooking time: 1 hour 55 minutes

  • Ingredient
  • 675 g (1½ lb) stewing steak, cut into 2.5 cm (1 inch cubes)
  • 3 tbsp seasoned flour
  • 2 medium onions, peeled and chopped
  • 1 green pepper, deseeded and chopped
  • 2 tbsp oil
  • 2 tsp paprika
  • 3 tbsp tomato purée/paste
  • nutmeg
  • salt and freshly ground black pepper
  • 55 g (2 oz) flour (⅓ cup + 1 tbsp)
  • 600 ml (20 fl oz) beef stock (2½ cups)
  • 2 large tomatoes, skinned and quartered
  • bouquet garni*
  • 150 ml (5 fl oz) beer (⅔ cup)

To serve

  • egg noodles

Equipment

  • You will also need a deep sided large sauté pan. A stove-top to oven pan is ideal otherwise you will also need a large casserole dish.

Note

  • *In Canada these little bags of bouquet garni aren’t available so I make my own. A simple bouquet garni consists of a sprig each of parsley and thyme, a bay leaf, 2 cloves, and a few peppercorns, tied together in muslin to form a sack.


  • Method
  • Preheat the oven to 170°C (325°F) (gas 3)

  • Tip 3 tablespoons flour into a plastic storage bag and season. Shake bag to mix. Add the meat to the bag and shake again to coat the meat with the flour. Set aside.

  • Heat 1 tablespoon of oil in the pan over a medium-low heat and gently cook the onions and pepper for 5 minutes to soften, stirring occasionally. Remove from the pan with a slotted spoon and keep warm.

  • Add the remaining oil to the pan and increase the heat to medium. Add the beef cubes and lightly brown on all sides, about 5 minutes.

  • Reduce the heat to low and stir through the paprika. Cook for a further minute.

  • Stir in the tomato purée/paste, seasoning, flour, and a little grated nutmeg. Cook for a further 2 minutes.

  • Gradually add the stock, stirring until well blended. Increase the heat to medium and cook the sauce until it is smooth and thick.

  • Remove from the heat. Return the onions and peppers to the pan. Then stir through the tomatoes and add the bouquet garni.

  • Cover and cook the goulash in the oven for 1¾ hours.

  • Stir in the beer and return the pan to the oven, covered, and cook for a further 10 minutes.

  • Serve over egg noodles.
Print Recipe

Updated: April 14, 2018

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