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Beef goulash

Beef goulash

All the hard work for this delicious dish is in the cooking - just pop in the oven and leave to tenderise and soak up the flavours

Serves: 4
Preparation time: 10-15 minutes
Cooking time: 1-1½ hours

What you need:

  • 450g/1lb lean boneless shin, stewing or braising beef, cut into 2.5cm/1inch cubes
  • Salt and freshly milled black pepper
  • 30ml/2tbsp sunflower oil
  • 2 large onions, peeled and sliced
  • 2 garlic cloves, peeled and crushed, optional
  • 15ml/1tbsp sweet ground paprika
  • 5ml/1tsp caraway seeds
  • 1 bay leaf
  • 600ml/1pint good, hot beef stock
  • 1 x 400g can chopped tomatoes
  • 15ml/1tbsp tomato purée
  • 15ml/1tbsp cornflour

What you do:

  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 60ml/4tbsp 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.

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Quality Standard beef

Quality Standard beef

Quality Standard beef is produced to higher standards than required by law with a supply chain which is fully assured and independently inspected at every stage from farm to meat counter. For more recipes visit the recipe club.

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