Recipe of the Month ~ Hungarian Beef Goulash

17 October 2013

October Recipe of the Month - Hungarian Beef Goulash




Hungarian Beef Goulash (serves 4)



100ml Oil

700g Diced Chuck Steak

1 large Onion

2 Cloves Garlic – crushed

2 Red Peppers – diced

4 tbs Tomato Puree

3 tbs Paprika

4 large Tomatoes – diced

300ml Red Wine

2 Bay Leaves

Salt & Pepper to season


  • Heat the oil in a large casserole dish
  • Sauté the onion and garlic until it is golden brown
  • Add the paprika and cook for a further minute
  • Add the diced beef and tomatoes puree and sauté on a high heat for about 10 minutes, at this point the meat should release some of its juices
  • Add the wine tomatoes and peppers
  • Start to cook this without covering for 15 minutes
  • By this time the meat juices and wine should be enough to cover the meat
  • Add the bay leaves, salt and cover the casserole dish and cook in the oven for 2 hours on 160˚ - alternatively cook on the hob on a low heat stirring regularly.
  • Serve in a deep dish on a bed of creamy pomme puree and top with creme fraich
  • Consume immediately and leaving nothing left!  Yummy!


Leave a Reply

Your email is never published nor shared. Required fields are marked *