Beef Goulash

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5 from 1 vote

Beef Goulash

This is a great one pot dish and a good one for feeding a crowd or making a batch of. I like to serve it with jacket potato, that way I can come home to a meal that is ready to go on the table. It's also good with rice.
Prep Time20 mins
Cook Time2 hrs
Total Time2 hrs 20 mins
Course: Main Course
Cuisine: Hungarian
Season: Autumn, Summer
Type: Meat
Diet: Dairy Free, Gluten Free
Servings: 4
Calories: 585kcal
Author: REALMEALDEAL

Ingredients

  • 4 tbsp olive oil organic, fairtrade
  • 500 g diced beef organic
  • 1 onions organic, peeled and diced
  • 1 red peppers organic, de-seeded and diced
  • 1 green peppers organic, de-seeded and diced
  • 1 red chillis organic, de-seeded and diced
  • 1 garlic cloves organic, peeled and crushed
  • 1 tbsp sweet smoked paprika organic
  • 1 tsp mild chilli powder organic, fairtrade
  • 400 g chopped tomatoes organic, tinned
  • 400 ml beef stock organic
  • 2 tbsp tomato puree organic
  • 1 dash salt
  • 1 dash black pepper organic, fairtrade, freshly ground
  • 4 baking potatoes organic
  • 3 tbsp olive oil organic, fairtrade
  • 100 ml soured cream organic, to serve
  • 2 tbsp fresh parsley organic, leaves chopped

Instructions

  • Pre-heat the oven to 150°C/300°F/gas mark 2
  • Heat 2 tablespoons of olive oil in a large ovenproof casserole dish and fry the meat until browned. You may need to do this in batches if you are cooking a large quantity. Remove the meat from the pan.
  • Add the olive oil to the pan and over a medium heat fry the onions and peppers for about 5 minutes until they start to soften.. Add the chopped chilli and garlic and fry for a further 2 minutes
  • Add the paprika and chilli powder and stir so that everything is well coated. Fry for 1 minute.
  • Add the tinned tomatoes, beef stock, tomato puree and season with salt and pepper. Bring to a boil then add the meat back.
  • Cover the dish and place in the oven for 90 minutes.
  • Wash, dry and prick the potatoes several times with a fork and rub with a little olive oil. Place on a baking tray and cook in the same oven as the goulash 90 minutes.
  • Serve the goulash with a dollop of soured cream on top and a sprinkling of parsley together with the jacket potato. Perfect autumn fare!

Notes

This can be frozen for up to 6 months and kept in the fridge for 2 - 3 days.

Nutrition

Calories: 585kcal | Carbohydrates: 44g | Protein: 45g | Fat: 27g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Cholesterol: 116mg | Sodium: 814mg | Potassium: 1348mg | Fiber: 8g | Sugar: 9g | Vitamin A: 4750IU | Vitamin C: 216.2mg | Calcium: 100mg | Iron: 7mg

One thought on “Beef Goulash

  1. Ruth says:

    We’ll make and eat this again, but we’ll double the amount of paprika.

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