beef goulash recipe
When I linked up to #MealPlanningMonday last week, there was some interest in the beef goulash I’d picked as one of our dishes. I thought I would share the recipe here, as it was really delicious and very simple. Maybe it’s because I have a smidgen of Hungarian blood in me, or maybe it’s just because Hubs and I had a great holiday in Budapest many moons ago, but I do love this dish!
The original recipe is a Hairy Bikers one, taken from their Hairy Dieters Eat For Life book. This is one of my most used cook books, and definitely my favourite of all the Hairy Bikers books I own. I would recommend you add it to your collection, and it’s equally a good book to start with if you’re new to cooking.
This is great on the day of making, but it also freezes well. It has a long cooking time though so it’s not ideal if you’re starving and need something now, but it would work well in a slow cooker.
This recipe requires a casserole dish, but if like me you don’t have one you can either use any pan that can be put in the oven, or use a pan on the hob and then transfer to an oven dish when the time comes. I just use a ceramic pan I can use on the hob and in the oven and cover it with a foil lid.
So, on with the recipe…
SlimmingWorld friendly – 0 Syns
Cost – £5.50 approx.
You will need…
- 400g beef (choose a cut good for slow cooking, I just go for the generic Tesco beef)
- 2 red onions
- 2 cloves of garlic
- 2tbsp paprika
- 1 beef stock cube
- 200ml cold water
- 1 tin of chopped tomatoes
- 2 tbsp tomato puree
- 2 bay leaves
- 3 bell peppers
- Seasoning & spray oil
What to do…
- Preheat the oven to 170° (150° fan)/Gas mark 3.5
- Trim your beef of fat and dice it into chunks.
- Spray your pan or casserole dish with a little oil, heat it up high and brown your beef all over.
- Cut your onions into wedges and then add these to the beef, frying for about 5 minutes or until soft.
- Crush your garlic (or cheat like me and use English Provender Very Lazy Garlic, which comes in a jar ready to just fling into your dish), and then mix that in with your beef and onions.
- Sprinkle in the paprika and stock cube.
- Add the water, chopped tomatoes, tomato puree, bay leaves and seasoning.
- Once your dish starts simmering, pop a lid on it and put it in the oven for an hour.
- De-seed and chop your peppers into chunks. A range of colours is best, but as you can see in my pictures I only had green ones thanks to the great veggie shortage of 2017 and the finished result was still lush.
- After an hour, add the peppers and then return the dish to the oven for another hour (told you this wasn’t a quick cook!).
- Remove the bay leaves before serving
You should end up with tender beef in a smokey and rich sauce. I served ours up with some mushrooms and sweet potato wedges, but rice and some greens would be just as good.
Let me know if you give this recipe a try, and what you thought of it! Remember, you can always check my meal planning posts and let me know if there are any dishes you’d like the recipe for.