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Hungarian Beef Goulash Stew and Soup

Hungarian Beef Goulash Stew

Ingredients (serves 4)

4 tbsp good quality olive oil

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1kg diced beef

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75ml good quality white wine keeping the rest for the chef View Options
1 tsp hot paprika to balance the sweetness. However, if you like a kick to your goulash add 2 tsp hot paprika
2 tbsp sweet paprika
1 large white onion, thinly sliced
2 garlic cloves, whole
1 romano red pepper, deseeded and diced
2 tsp tomato purée 
2 large tomatoes, diced 
250ml beef stock
Flat-leaf parsley finely chopped
2 bay leaves 
Pinch of cumin powder
Pinch of cumin seeds
Sliced chilli or red pepper 
Salt and pepper to season
Boiled potato cut in quarters to serve. If you are feeling adventurous you can use asian rice noodles instead


  1. To make our Hungarian Beef Goulash Stew first quarter or half the bigger mushrooms and leave the smaller ones whole.
  2. Heat 1 tbsp olive oil in a heavy-based saucepan. Saute the mushrooms in batches. Adding an extra 1 tbsp oil with each batch. Set the mushrooms to one side.
  3. Add the last bit of olive oil if needed followed by the onion, garlic cloves and pepper. Gently fry until soft for around 5-10 mins. You don’t want the onions to brow. So cook slowly to  maintain a pale colour for this dish.
  4. Return the mushrooms to the pan and add the paprika and bay leaves. Fry for 2 to 3 min to release the flavours of this wonderful paprika. Stir in the tomato purée and cook for 2 mins.
  5. Add the wine, stock and diced tomato. Bring to boil and then reduce the heat and simmer with the lid on for a further 20 to 25 min.
  6. At this point season with salt and pepper to your liking.
  7. Stir in the sour cream leaving some to garnish the finished dish. Simmer for 5 min bringing allowing all ingredients to come together. This results in a creamy, silky, mouth watering sauce.
  8. Leave the Hungarian Beef Goulash Stew to rest for another 10 min so the flavours can develop and infuse.
  9. In the meantime boil the rice with a pinch of salt. Reheat the dish if needed. Serve with sour cream, a sprinkle of chopped parsley and sliced chillies.