Simple Hungarian Beef Goulash

Simple Hungarian Beef GoulashThere are many variations on traditional Hungarian Goulash (Gulyas), and I’ve adapted this one from a Hairy Bikers recipe. In this dish, I’ve left out the beef stock cube as I think it tastes better without it.

The key flavour is paprika, and I added more than the original recipe suggests.

Goulash sits somewhere between a thick soup and a stew. Unlike a stew, it’s not packed full of vegetables. It’s a simple broth of beef and peppers with the sauce becoming thicker during cooking.


500g braising steak
1 tbsp sunflower oil
1 onion, finely chopped
3 garlic cloves, crushed
1 tbsp smoked paprika
1 tbsp paprika
400g tin chopped tomatoes
2 tbsp tomato puree
300ml cold water
1 bay leaf
1 red pepper
1 green pepper
Salt and pepper


Cut the steak into small chunks and season with salt and pepper. Fry the steak until browned, add the onions and garlic to soften.

Sprinkle both types of paprika over the meat, then stir in the tomatoes, tomato puree and cold water.

There are a few cooking options. I poured the contents of the frying pan into a slow cooker and cooked on low for four hours.

Alternatively, you can leave on the stove and cover with a lid and simmer on a low heat for about 2 hours. Or place in a casserole dish in the oven for about 2 hours on 170C/gas mark 3.

While the beef is cooking, remove the core and seeds from the peppers and cut them into 3cm chunks.  Add them to the beef for the last hour of cooking.

The beef becomes meltingly tender after the slow cook. Goulash can be served with rice or eaten as a broth with crusty bread.