Beef Goulash


  1. Blanch the potatoes in boiling water for 3-4 minutes then drain thoroughly. Meanwhile heat the oil in a wok or large frying pan and stir-fry the beef for 2-3 minutes or until browned.
  2. Add the mushrooms, pepper, onion, paprika and potato slices and cook for a further minute.
  3. Stir in the tomato sauce and stock, leave to gently simmer for 10 minutes – longer to reduce and thicken the sauce if preferred.
  4. Serve in bowls topped with a spoonful of yoghurt and fresh herbs or a dusting of paprika.


Tasty Tip:

For a slow cook Goulash, use Beef shoulder or featherblade, cubed and cooked with the above ingredients in a lidded casserole for 2½ hours at 140°C. Add a little more stock if required halfway through cooking.

Beef Goulash

PREP 10 mins
COOK 25 - 35 mins
Serves 2 - 3
Ready in 45 MINS (APPROX)


  • 300g Beef rump or minute steaks, cut into strips
  • 300g new or waxy potatoes, thickly sliced
  • 1 tbsp olive oil 100g button mushrooms, halved
  • 1 small green pepper, thinly sliced
  • 1 onion, thinly sliced
  • 2 tsp paprika
  • 500g jar tomato based cooking sauce
  • 300ml hot beef stock
  • 2 tbsp natural yoghurt
  • Freshly chopped parsley or chives (optional)