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stew in cast iron dish.
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Beef Goulash

When it comes to comfort food, Beef Goulash has got to be one of the best. Filling, rich and tasty with wonderfully tender beef. Perfect for a midweek dinner, or to use up leftover roast beef.
Course Dinner
Cuisine Hungarian
Keyword beef goulash recipe, dinner recipes, family recipes, leftover roast beef goulash
Prep Time 30 minutes
Cook Time 2 hours 30 minutes
Total Time 3 hours
Servings 4 Portions
Calories 496kcal
Author Donna

Ingredients

  • Cooking Spray or a splash of oil
  • 400 g Diced Beef
  • 2 Yellow Onions Finely Diced
  • 4 Cloves Garlic Crushed
  • 3 Teaspoons Smoked Paprika
  • 2 Teaspoons Paprika
  • 500 ml Beef Stock
  • 400 g Tinned Chopped Tomatoes
  • 3 Large Tomatoes Chopped into 1-2cm Chunks
  • 2 Tablespoons Tomato Puree
  • 2 Bay Leaves
  • 3 Peppers Deseeded and Chopped into 1-2cm Chunks
  • Salt and pepper
  • 100 ml Soured Cream To Serve - Optional

Instructions

  • Mist a large, flameproof, heatproof dish with cooking spray and warm over medium heat on the hob.
  • Add the beef and fry for around 5 minutes until lightly browned.
  • Use a slotted spoon to remove the beef from the pan. Place in a clean bowl for later.
  • Add the onions and fry for 5 minutes, stirring often, until they are starting to brown. You can add more cooking spray if needed.
  • Stir in the garlic and cook for another 3-5 minutes, stirring often.
  • Return the beef and any juices that have gathered in the bowl.
  • Stir through the paprikas and a good pinch of salt and pepper.
  • Add the stock, chopped tomatoes, fresh tomatoes, tomato puree and bay leaves.
  • Preheat the oven to 140 degrees C (fan-assisted).
  • Stir the goulash well and bring to a simmer.
  • Remove from the heat and place in the oven, uncovered.
  • Bake for 90 minutes.
  • Remove from the oven and stir well.
  • Add the peppers, stir and return to the oven for 1 hour.
  • Swirl through the soured cream, or serve with dollops on top.

Notes

  • I use a large cast-iron Dutch Oven. If you don't have anything that is both flameproof and heatproof, start in a large pan on the hob before transferring to an oven dish to bake.
  • If at any point the sauce seems to have reduced too much, stir in a cup of water.
  • I use red and orange peppers, but anything is fine.
  • Read the post above for more tips and advice.