Hungarian Goulash

Mains, Meat
stewing beef, tomatoes



  • 1 ½ lb. of stewing beef cut into 1 ½ in. cubes
  • 1 tbsp. oil
  • 2 large onions, roughly chopped
  • 1 clove of garlic, minced
  • 1 rounded tbsp. flour
  • 1 rounded tbsp. paprika (Hungarian if available)
  • 1 28 oz. tin of tomatoes
  • 1 medium pepper
  • ½ cup sour cream (optional)
  • Salt & pepper




  1. Preheat oven to 300 degrees.
  2. Dry the beef cubes in paper towels.  Heat the oil in a large pot or flameproof casserole dish until very hot (almost smoking).  Sauté beef, a few pieces at a time, and transfer to a plate as they are nicely browned.
  3. In the same pot, once the meat has been browned and set aside, add the chopped onions and sauté until they are transparent and fragrant, about 5 minutes. Then add the minced garlic, sprinkle in the flour and paprika, and add the beef cubes.       Stir until all the juices are soaked up.
  4. Add the tinned tomatoes to the pot, season with salt and pepper and bring everything slowly to a simmer.       Cover pot tightly and set, in the middle position of the preheated oven for 2 hours.
  5. Prepare the pepper by halving it, removing the seeds and cutting the into 1/4 inch strips, and add to the pot after the 2 hours. Give a good stir and return the covered pot to the oven for a further 30 minutes.  The meat is done when a fork pierces it easily.
  6. Just before serving, add the sour cream if using to a marbled creamy effect and sprinkle with a little more paprika. Serve over rice or hot buttered noodles with colourful vegetables on the side.


Serves 4-6