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Beef Goulash
Beef Goulash | Recipe
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Beef Goulash | Recipe

Just Spices Just Spices
Rating:
0 % of 100
(0) Rate the recipe
Just Spices
Cooking Time:
150 min
Difficulty | Just Spices Difficulty | Just Spices Difficulty | Just Spices
Difficulty:
Easy
Persons

Ingredients

  • 4 tsp
    Meat Allrounder
     The simple way to season meat £2.99 £59.80/kg Incl. 0% Tax, excl. shipping
    Discover more products
    Meat Allrounder
  • 3
    onions
  • 3 cloves
    garlic
  • 3
    red peppers
  • 2 tbsp
    oil
  • 800 g
    braising steak
  • 2 tbsp
    tomato puree
  • 500 ml
    beef stock
  • salt, pepper
  • parsley
  • crème fraiche
  • crusty bread
1
Peel and finely chop the onions and garlic.
2
Wash and deseed the peppers and cut into bite-sized pieces.
3
Cut the braising steak into large chunks about 3 cm across.
4
Heat the oil in a large pan and fry the onions until translucent. Add the chopped garlic and sauté briefly.
5
Add the meat and fry on all sides until evenly browned. You may need to do this in batches so as not to overcrowd the pan. Stir in the tomato puree to deglaze the pan. Season with the Meat Allrounder and mix well.
6
Add the peppers and fry briefly. Pour in the beef stock and bring to the boil.
7
Cover the pan and simmer the goulash over a low to medium heat for around 2 hours until the meat is tender. Don’t allow it to boil rapidly, as too high a temperature will cause the meat to taste dry. If, at the end of the two hours, the meat is not fall-apart tender, continue to cook on low and check again every 20 minutes.
8
Season to taste with salt and pepper, garnish with freshly chopped parsley and a dollop of crème fraiche, and serve with crusty bread to mop up all those lovely juices.

Nutritional information: (Per person)

Calories
551 kcal

Carbohydrates
6.8 g

Protein
54 g

Fat
52 g

Method
1
Peel and finely chop the onions and garlic.
2
Wash and deseed the peppers and cut into bite-sized pieces.
3
Cut the braising steak into large chunks about 3 cm across.
4
Heat the oil in a large pan and fry the onions until translucent. Add the chopped garlic and sauté briefly.
5
Add the meat and fry on all sides until evenly browned. You may need to do this in batches so as not to overcrowd the pan. Stir in the tomato puree to deglaze the pan. Season with the Meat Allrounder and mix well.
6
Add the peppers and fry briefly. Pour in the beef stock and bring to the boil.
7
Cover the pan and simmer the goulash over a low to medium heat for around 2 hours until the meat is tender. Don’t allow it to boil rapidly, as too high a temperature will cause the meat to taste dry. If, at the end of the two hours, the meat is not fall-apart tender, continue to cook on low and check again every 20 minutes.
8
Season to taste with salt and pepper, garnish with freshly chopped parsley and a dollop of crème fraiche, and serve with crusty bread to mop up all those lovely juices.

Nutritional information: (Per person)

Calories
551 kcal

Carbohydrates
6.8 g

Protein
54 g

Fat
52 g

Hungarian beef goulash

When making beef goulash, the meat you choose is crucial. Braising steak is what to look out for in the supermarket, and make sure it’s nicely marbled with fat, perfect for the long, slow cook. Keep an eye on the temperature while it’s cooking and only allow it to simmer gently. Our Meat Allrounder provides you with all the seasoning you need for this hearty dish, adding a deliciously spicy note you will love!

 

 

More beef recipes

For more beefy inspiration, you need only look at our recipe pages. Try a different beef stew recipe, or maybe a beef stir-fry!

Ingredients

Persons
  • 4 tsp
    Meat Allrounder
     The simple way to season meat £2.99 £59.80/kg Incl. 0% Tax, excl. shipping
    Discover more products
    Meat Allrounder
  • 3
    onions
  • 3 cloves
    garlic
  • 3
    red peppers
  • 2 tbsp
    oil
  • 800 g
    braising steak
  • 2 tbsp
    tomato puree
  • 500 ml
    beef stock
  • salt, pepper
  • parsley
  • crème fraiche
  • crusty bread

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