Beef Goulash Beef Goulash

Beef Goulash

Classic piquant goulash with paprika, caraway and tomatoes. Quick to prepare then a slow cook for the beef braising or stewing cubes. Serve with sour cream for authentic finish.

prep time
15 mins

cook time
1 hour 30 minutes

4 people


  • 450g lean boneless shin, stewing or braising beef, cut into 2.5cm cubes
  • 2 tablespoons sunflower oil
  • 2 large onions, peeled and sliced
  • 2 garlic cloves, peeled and crushed, optional
  • 1 tablespoon sweet ground paprika
  • 1 teaspoon caraway seeds
  • 1 bay leaf
  • 600ml good, hot beef stock
  • 1 x 400g can chopped tomatoes
  • 1 tablespoon tomato purée
  • 1 tablespoon cornflour


  1. Place the beef in a large bowl and season with salt and pepper.
  2. Heat the oil in a large non-stick frying pan and cook the meat in batches for 3-4 minutes until brown. Transfer to a large casserole dish. In the same pan cook the onions and garlic (if used) with the paprika, caraway seeds and bay leaf for 1-2 minutes until lightly brown then add to the dish with the beef.
  3. Add the stock, tomatoes and tomato purée. Bring to the boil. Reduce the heat and simmer over a low heat for 1-1½ hours.
  4. Mix the cornflour with 4 tablespoons cold water and stir into the goulash. Bring to the boil, stirring occasionally. Reduce the heat and simmer for a further 5 minutes.
  5. Garnish with parsley and a swirl of soured cream before serving with cooked potatoes or pasta.