Rich beef goulash stew

Beautiful comfort food recipe for the cold winter. Serve with pasta of your choice and rustic bread to scrape up that delicious sauce. This will become your go-to meal for the whole family on cold winter nights. Enjoy

Rich beef goulash stew
Serves 4
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Prep Time
30 min
Cook Time
2 hr
Total Time
2 hr 30 min
Prep Time
30 min
Cook Time
2 hr
Total Time
2 hr 30 min
  1. 2 tablespoons olive oil
  2. 750g Topside or Goulash beef, trimmed, cut into 3cm cubes
  3. Salt and pepper to taste
  4. 1 large brown onion, finely chopped
  5. 2 garlic cloves, crushed
  6. 200g button mushrooms, quartered
  7. 2 large red peppers, cut into 2cm pieces
  8. 2 tablespoons tomato paste
  9. 1 tablespoon Worcestershire sauce
  10. 2 tablespoons plain flour
  11. 2 tablespoons sweet paprika
  12. 2 dried bay leaves
  13. 2 cups beef stock
  14. 400g can diced tomatoes
  15. 2 tablespoons sour cream
  16. Cooked pasta
  17. Chopped fresh flat leaf parsley, to serve
  18. Sour cream, to serve
  1. Heat half the oil in a large, heavy-based, flameproof casserole dish over medium-high heat.
  2. Generously salt and pepper the beef.
  3. Cook beef, in batches, for 5 to 6 minutes or until properly browned. Remember that the browning is where the flavor comes from. Transfer to a bowl.
  4. Heat remaining oil in dish. Add onion, garlic, mushrooms and red pepper. Cook, stirring, for 5 minutes or until onion has softened.
  5. Add tomato paste and Worcestershire sauce. Cook for 3 minutes.
  6. Return beef to dish. Add flour and paprika. Cook, stirring, for 1 minute. Add bay leaves.
  7. Stir in stock and tomato. Cover dish. Bring to the boil. Reduce heat to a slow simmer. Cook for 2 hours or until beef is tender.
  8. Add 2 tablespoons sour cream. Stir until smooth and combined.
  9. Serve with pasta, parsley and sour cream.
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About Marthinus Strydom 25 Articles
I am just a guy that loves good food :) Yes, and traveling. Oh yes, and wine. Good wine. Travel with me all over the world and we'll taste and drink everything!

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