How To Make Braised Beef Goulash

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.

Prep:: 30m
Cook:: 3h
Total:: 3h:30m

Serves:: 2 to 4

Step 1: You will need

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

Step 2: Brown the beef

First, heat up the oil in the casserole pot over a high temperature.

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

Remove with a slotted spoon and set aside.

Step 3: 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 4: Add the flour and paprika

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

Step 5: Add the tomatoes, bay leaves and stock

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

Step 6: 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 7: Prepare the peppers

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

Step 8: Add the peppers

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

Step 9: Serve

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

Food & Drink

How To Make Braised Beef Goulash