Hungarian Goulash Recipe


Hungarian Goulash

Prep Time ~ 15mins Cooking Time ~ 2.5hrs
Approx Cost ~ £? Difficulty ~ Easy
Freeze ~ ? Serves ~ 4

Tip ~Serve hot with rice and a green salad.


1 kg braising steak, cubed

3 tablespoon plain flour, add some salt and pepper to season it well

3 tablespoons olive oil

2 red peppers, deseeded and sliced

2 onions, finely sliced

2 fat cloves garlic, finely chopped

2 generous tablespoons paprika

2 x 400g cans chopped tomatoes

A string tied bunch herbs: bay, thyme and parsley

750ml beef stock

1 x 250ml pot soured cream

Handful of flat leaf parsley


  • Toss the meat with some seasoned flour, brown all over in the hot oil in a casserole until browned. Do this in batches and keep any remaining flour.
  • Next, lightly blister the peppers by flash frying in the left over oil, then remove to one side.
  • Add the onion and garlic to remaining oil and fry gently until well softened and touched with brown, then sprinkle over the paprika. Add any saved flour to the pan and stir thoroughly.
  • Add the tomatoes, stir well, bring to a simmer, and then tip in the meat and any of the collected juices, along with the herbs and enough stock to just cover the meat. Bring to the boil.
  • Cover with a lid and place in a preheated oven; 150C, gas 3 and gently braise for 2 hours, stirring the peppers in halfway through the cooking time.
  • Tip in the soured cream, swirl through, allow reheating a bit then serving scattered with parsley.