Beef goulash
A classic beef goulash is the ultimate rich, hearty stew, packed with tender slow‑cooked beef, sweet paprika, and a deep, smoky tomato base that fills the kitchen with irresistible warmth. This traditional Hungarian goulash recipe is perfect for anyone craving a comforting one‑pot dinner, a budget‑friendly family meal, or a flavour‑packed beef stew that delivers big results with simple ingredients.
Long, gentle cooking transforms braising beef into melt‑in‑the‑mouth tenderness, while paprika, onions, and garlic create the signature bold, aromatic sauce that makes goulash such a beloved cold‑weather dish. Whether you’re searching for an authentic beef goulash, an easy midweek goulash recipe, or a slow‑cooker beef stew with paprika, this version brings depth, warmth, and classic Central European comfort to your table.
What goes well along side this dinner?
Serve it with , plain boiled rice, creamy mash, green beans or a thick slice of crusty bread to soak up every drop of that rich, smoky sauce. Ideal for a cosy weekend cooking, this hearty beef goulash is a timeless favourite you’ll return to all winter long.
Beef goulash
Ingredients
- 2 tbsp sunflower oil
- 700 g stewing steak, cut into chunks
- 1 large onion, peeled and sliced
- 1 tbsp plain flour
- 1 tbsp paprika
- 400 g canned plum tomatoes
- 2 carrots, peeled and cut into slices
- ½ pint beef stock dissolved in boiling water
- 1 garlic clove, peeled and crushed (or 1 tsp garlic paste)
- salt and ground pepper
Serving suggestions
- Fresh chopped parsley
- Sour cream
Instructions
- Preheat the oven to 180c / 350f / Gas 4.
- Heat 1 tablespoon oil at high heat in large casserole dish. Add half the steak and fry to seal. Remove with a slotted spoon and place on a plate. Repeat with the remaining beef.
- Reduce heat and add remaining oil. Fry the onions for approx 5 minutes, or until starting to brown. Reduce heat and return beef to the pan. Sprinkle over flour and paprika and toss to coat.
- Stir in tomatoes, carrots, beef stock and garlic. Season and return to the boil. Cover and cook in the over for 2 hours, or until the meat is tender. Optional Sprinkle with parsley and a dollop of soured cream.