Beef Goulash

19 Feb 2024


700g stewing steak, cut into chunks

300ml beef stock

1 large onion

2 garlic cloves

2 large tomatoes, diced

1 green pepper

1 red pepper

75ml dry white wine

2 tbsp fresh parsley

30g plain flour

2 tbsp tomato puree

4 tbsp olive oil

2 tbsp paprika

150ml soured cream


  1. Preheat the oven to 160C / gas mark 3 and then heat 3 tbsp oil in a casserole dish. Stir in the stewing steak and flour to brown and then set aside.
  2. Put the remaining oil in the pan and add in finely sliced onion, garlic and peppers, frying for 5-10 mins until softened.
  3. Return the beef to the dish with the tomato puree and paprika. Cook for around 2 mins, stirring often.
  4. Mix in the tomato puree, white wine and beef stock. Cover and bake for 1 hour 30 mins to 2 hours.
  5. Sprinkle over the parsley and season well with salt and pepper.
  6. Stir through the soured cream and serve.