Classic Beef Goulash
This Beef Goulash is a cozy stew featuring tender, fall-apart beef surrounded by a smoky paprika sauce. It's a delightful meal perfect for family gatherings or chilly evenings.
Ingredients
- 3 tbsp vegetable oil
- 900 g beef braising steak cut into bite-sized pieces
- 2 tbsp plain flour for dredging
- 1/4 tsp salt
- 1/2 tsp black pepper freshly ground
- 2 brown onions peeled and diced
- 2 cloves garlic peeled and minced
- 2 tbsp tomato puree
- 2 tbsp paprika
- 1 tbsp smoked paprika or regular if unavailable
- 2 400 g canned chopped tomatoes in juice
- 600 ml hot beef stock or water with stock cubes
- 1 tbsp honey optional, to balance acidity
- 2 red bell peppers deseeded and sliced
- 225 ml sour cream for serving
- cooked pasta such as pappardelle or penne
- handful of chopped parsley for garnish
- extra sour cream for serving
Instructions
- Preheat your oven to 170C (325F). Heat the oil in a Dutch oven until it shimmers.
- Dredge the beef in flour, salt, and pepper, then brown it in batches, ensuring it's well-seared.
- Remove the browned beef and set it aside in a bowl.
- Lower the heat and add onions to the pot, cooking for 2-3 minutes until softened, stirring occasionally.
- Incorporate garlic and tomato puree, stirring until fragrant, then add the beef back into the pot.
- Sprinkle paprika over the beef, stir to coat, then pour in the canned tomatoes, beef stock, and honey.
- Bring the mixture to a simmer while scraping any bits from the bottom of the pot.
- Cover the pot and bake in the oven for 3.5 hours, stirring occasionally to prevent sticking.
- After 3.5 hours, add sliced peppers, stir, and return to the oven for an additional 30 minutes.
- Take it out of the oven, stir again, then swirl in sour cream, sprinkle with parsley, and serve with pasta and extra sour cream.
Notes
This Beef Goulash brings together rich flavors of tender beef with smoky paprika and tomatoes—perfect for warming the soul on a chilly evening.