×

Sign up for my free weekly newsletter!

For meal plans, cooking tips and new recipes...

Donal Skehan
Beef Goulash | DonalSkehan.com, A hearty one-pot meal recipe for the whole family to enjoy.
  • main-meals

Beef Goulash

March 05

Growing up my mom often made this for a family dinner. Although she has no Hungarian links that I know of, this was a staple recipe which she handed down to me. The addition of paprika spiced dumplings are mine and can be left out but I think they’re perfect for soaking up all the great flavours in this stew.

  • time 180 mins
  • serves Serves 4
  • video
Method
  1. Heat 1 tablespoon of rapeseed oil in a large, flameproof casserole pot and brown the beef on all sides. Make sure not to put too much beef in the pot at once, or it won’t brown – it’s best to fry it in batches. Transfer the meat to a plate and set aside.
  2. Preheat the oven to 140°C/275°F/Gas Mark 1. Add another tablespoon of oil to the pot if required, then add the onions, pepper and garlic and fry until soft and golden, for about 6 minutes.
  3. Return the beef to the pot and stir in the paprika, oregano and flour to coat. Add the tomatoes, tomato purée and a good pinch of sea salt and black pepper, then bring to a steady simmer. Place the lid on the casserole pot and transfer to the oven to cook for about 2 hours.
  4. Thirty minutes before the end of the cooking time, prepare the dumplings by rubbing the butter and flour together in a bowl until resembling fine breadcrumbs. Mix in the paprika and season with sea salt and ground black pepper. Bring the mixture together with a couple of tablespoons of water until you have a dough. Knead slightly, before forming into dumplings each a little smaller than your palm.
  5. Remove the dish from the oven and arrange the dumplings around the edge of the pot and place back in the oven for 25 minutes until they have turned golden.
  6. Just before serving, stir through a little soured cream to create a wonderful marbled effect. Serve with some freshly cooked brown rice and steamed veggies.

Rate this recipe

Average rating 3.5 / 5. Vote count: 20

No votes so far! Be the first to rate this recipe.

Ingredients

For the goulash:

2 tbsp rapeseed oil

1.5 lbs beef skirt steak or chuck steak pieces

1 large onion, peeled and chopped

1 garlic clove, peeled and chopped

1 heaped tbsp smoked paprika

1 tsp dried oregano

1 heaped tbsp plain flour

2 x 14 oz tins of chopped tomatoes

1 tbsp tomato purée

1 green peppers, and roughly chopped

3 tbsp soured cream

Sea salt and ground black pepper

For the dumplings:

1 1/4 sticks cold butter, cubed

3 cups self-raising flour

1½ tsp smoked paprika

For the goulash:

2 tbsp rapeseed oil

675g (1½lb) beef skirt steak or chuck steak pieces

1 large onion, peeled and chopped

1 garlic clove, peeled and chopped

1 heaped tbsp smoked paprika

1 tsp dried oregano

1 heaped tbsp plain flour

2 x 400g tins of chopped tomatoes

1 tbsp tomato purée

1 green peppers, deseeded and roughly chopped

3 tbsp soured cream

Sea salt and ground black pepper

For the dumplings:

150g  cold butter, cubed

375g  self-raising flour

1½ tsp smoked paprika

You'll Need

Large, flameproof casserole pot

Mixing bowl

 

3.5
(20)
photo
If you make this recipe, be sure to tag your photo #DonalSkehan