The Best Beef Goulash Recipe
A warming stew of fall-apart beef in a rich and slightly smoky tomato and paprika sauce. Make this goulash in the oven or the slow cooker.
Ingredients
Ingredients
- 3 tablespoon vegetable oil
- 2 g beef braising steak (cut into bite-size chunks)
- 2 tablespoon plain (all-purpose) flour
- 1⁄4 teaspoon salt
- 1⁄2 teaspoon freshly ground black pepper
- 2 brown onions( peeled and diced)
- 2 cloves fat garlic( peeled and minced)
- 2 tablespoon tomato puree
- 2 tablespoon paprika
- 1 tablespoon smoked paprika just use regular if you don't have smoked
- pinch large of salt and pepper
- 28 g canned chopped tomatoes in juice
- 2 ml hot beef stock (water)
- 1 tablespoon honey optional this is just to neutralize some of the acidity from the tomatoes
- 2 red bell peppers (deseeded and sliced)
- 1 ml sour cream
To Serve
- Cooked pasta such as pappardelle
- tagliatelle or penne
- handful of chopped parsley
- Extra sour cream
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Directions
Preheat the oven to 170C/325F. Heat up the oil in your dutch oven or oven-friendly casserole dish.Dredge the beef in the flour, salt and pepper and fry in 2-3 batches until well-browned.
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Once browned, remove from the pan and place in a bowl.
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Turn down the heat and place the onions in the pan and cook for 2-3 minutes, stirring (try to scrape up a some of the brown bits that may have stuck to the bottom of the pan. Keep the heat low to ensure it doesn't burn).
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Add in the garlic and tomato puree, stir, then add the beef back in.Sprinkle the beef with the paprika, salt and pepper and stir to coat.
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Then pour in the canned tomatoes, beef stock and honey. Stir and bring to a simmer.
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Once simmering, scrape up any bits from the bottom of the pan and stir. Then place a lid on and place in the oven to cook for 3 hours 30 minutes.
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Check and stir 2 or 3 times during cooking to ensure nothing is sticking and that there is still plenty of liquid (you can add a splash of water if needed).
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After 3 and ½ hours, add in the peppers, stir and put back in the oven for 30 minutes.
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Take out of the oven, stir, then swirl the soured cream on top, sprinkle with parsley and serve with pasta and extra sour cream.
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