Recipe: Classic goulash

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By Edward Hayden

Serves 6

Time 2 hour


You will need

1 tbsp oil

700g/1lb 8oz stewing beef

1 large onion, cut into chunks

3 cloves garlic, peeled and diced

2 carrots, peeled and cut into chunks

1 red pepper, diced roughly

2 level tsp paprika mixed with 1 tbsp plain flour

2 tsp tomato puree

1 tin chopped tomatoes

600ml/1pt beef stock



1. Cut the beef into chunks, ensuring that you trim off any fat that is on the beef. Heat a large saucepan with the oil and add in the diced beef and cook the beef quickly until it is browned all over.

2. Retain the high heat and then add in the diced onion, garlic, carrot and red pepper and cook these with the beef for a further moment or two.

3. Next, sprinkle in the paprika and coat all of the beef and vegetables in this spice. By frying off the spice in this manner you get a greater intensity of flavour. Add in the tomato puree at this stage.

4. Next add in the tinned tomatoes and the beef stock and stir well. Allow the mixture to come to the boil.Cover the dish with a tight fitting lid, reduce the heat to a gentle simmer and continue to cook for 1 ¼ -1 ½ hours until the meat is tender. Serve with some boiled rice and /or some crusty bread rolls.

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