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How To Make Braised Beef Goulash

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How To Make Braised Beef Goulash
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Braised Beef Goulash Recipe. A lightly-spiced, delectable beef dish which can be accompanied by thickly sliced bread or potatoes. Enjoy our Braised Beef Goulash recipe. Enlarge Braised Beef Goulash Recipe. A lightly-spiced, delectable beef dish which can be accompanied by thickly sliced bread or potatoes. Enjoy our Braised Beef Goulash recipe.
Serves:
2 to 4
Preparation Time:
30 minutes
Cooking Time:
3 hours
Total Time:
3 hours 30 minutes

Step 1: Brown the beef

  • 1 1⁄8 kg chuck steak, cut into cubes
  • 2 tbsp sweet paprika
  • Half tsp cayenne
  • 6 tbsp olive oil
  • 3 onions, peeled and chopped
  • 5 garlic cloves, chopped
  • 2 tbsp plain flour
  • 3 bay leaves
  • 600 g tinned tomatoes
  • 2 red peppers
  • 300 ml chicken or beef stock
  • Freshly ground black pepper
  • Salt
  • 1 casserole pot
  • 1 chopping board
  • 1 slotted spoon
  • 1 knife
  • 1 tray
  • 1 wooden spoon

Once hot, add the beef and cook until it turns deep-brown in colour.

Remove with a slotted spoon and set aside.

Step 2: Brown the onions and garlic

Lower the temperature to a moderate heat and add the onions.

Cook until brown at the edges, stir in the garlic and return the meat to the pot.

Step 3: Add the flour and paprika

Next, mix in the flour, paprika and cayenne and stir well to soak up any juices.

Step 4: Add the tomatoes, bay leaves and stock

Stir in the tomatoes, add the bay leaves and pour in the stock.

Step 5: Simmer and cook

Bring to simmering point, cover and lower the heat.

Leave the goulash to cook slowly for 2 hours.

Videojug tip – Alternatively at this point, you could cover the pot and place it in a preheated oven at 150ºC (300ºF, gas mark 2) for 2 hours.

Step 6: Prepare the peppers

Meanwhile, remove the stalks and seeds from the peppers and cut them into small cubes.

Step 7: Add the peppers

After 2 hours, add the peppers to the pot, replace the lid and cook for a further 30 minutes

Step 8: Serve

Spoon the goulash into bowls, add a spoonful of soured cream on top and serve with thickly-sliced bread or potatoes.
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Tips & Comments
  1. weidlich

    I'm Hungarian and I have to say it has nothing to do with gulyás! I'd give another title for the video.

  2. honvedp

    I prefer hungarian goulash soup with hot paprika.

  3. saffari

    Sorry - the text lost the formatting :(

  4. saffari

    Hungarian Goulash (Gujas :) ) is way different. There are a lot of different type of Hungarian goulash. Varies from the type of meat and the way to make it. For example the Hungarian fish soup or the bean soup are type of goulash. Ingredients: 50 dkg beef (leg is the best it should have some fat, what is important for the taste) 2 onions, 5-6 piece of potato (not sweet!), 2 carrots, 1 stick of parsley, 2 long green pepper (can be spicy, better, but be carrefull), 1 tomato, 1/2 celery (root, not the stick), 1/2 kohlrabi, 2 pice of garlic, 1-2 teaspoon of sweet paprika powder, 1 tea spoon of caraway - can be ground (type of cummin, but it has different taste), 1/2 teaspoon black pepper (fresh grounded better :) ), salt, vegetable oil (we use sunflower or corn, olive oil is way not recommended) or fat (this is recommended, will give better taste) Cut the meat to 1-2 cm slices. Cut the onion to small slices. Clean the garlic. Put into the pot the fat (or vegetable oil) on high put the onion and fry it until it's shining (not brown!). Put the garlic then the meat also fry a bit (until it becomes white). Take the pot from the fire and wait until it cools a bit. Then put the sweet paprika powder, mix it (BE CAREFULL: not to burn the paprika powder, it becomes very fast bitter - so once more remove the pot from the fire and wait a bit). Put water on it (approx 2-2,5 litter). Put the caraway, black pepper and a bit of salt. Put back to the fire and fast cut the tomato and the green pepper (if it is spicy you can put it without cutting - so if the soup becomes too spicy, you can remove it easily). Cook the soup on low fire (this is important). In the mean time while the meat getting cooked clean the vegetables and the potato. If the meat is semi cooked put the vegetables (carrots, celery, kohlrabi and the parsley - the parsley could stay together, it helps to bring the taste of the vegetables) . Only put the potato if the meat becomes soft and juicy. You are done if the potato is also soft. Taste on mean time and put more salt by taste. Salt can be used after you are done so be careful not to make it too salty. Be prepared the best if you cook it on low fire and for long time, it could go for 3-4 hours :). I mentioned there are different type of goulashes. From vegetables you can leave the celery or kohlrabi, you can use the root of the parsley… - it's will be still very tasty, also you can use more meat :) - I do.

  5. otchen

    the Hungarian way is to to add 1g. caraway seeds which gives it its distinctive taste, also green pepper rather than red.

  6. Burgy

    I was suprised (me thinking goulash is brown) but it was tasty, ate it with spätzle, will make it again. (Germany)

  7. Anonymous

    Clear instructions excellent

  8. Anonymous

    sound good, thanks video jug, I will make this for tonight's sunday dinner.

  9. Anonymous

    l was served this dish weekly at school in Germany in the early 60`s. The cooks were Hungarian. It was my favourite mal but always served with delicious DUMPLINGS.

  10. Anonymous

    l was memorably served goulash at school in Germany. It was my favourite. The cooks were Hungarian so l believed. However, it was always served with delicious dumplings.