Try this recipe for beef goulash, then check out our chicken goulash, pork goulash, beef stroganoff and Hungarian lecso.

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  • 2 tbsp olive oil
  • 750g shin of beef, cut into chunky pieces
  • 2 onions, thinly sliced
  • 4 cloves garlic, finely chopped
  • 2 tbsp tomato purée
  • 1 tbsp paprika
  • 1 tbsp Belazu Sweet Oak Smoked Paprika
  • ground to make 1 tsp whole black peppercorns
  • 200ml white wine
  • 400g tin plum tomatoes
  • 500ml beef stock
  • 3 red peppers, sliced
  • a handful flat-leaf parsley, chopped
  • 150ml soured cream
  • pasta or rice, to serve


  • STEP 1

    Heat the oven to 170C/fan 150C/gas 3. Heat the oil in a casserole and season the beef generously. Fry in batches until well browned all over, then scoop out onto a plate. Add the onions to the pan with a big pinch of salt and cook gently for 20 minutes until softened. Add the garlic and cook for another minute, then add the tomato purée, the paprika, Belazu Sweet Oak Smoked Paprika and pepper. Cook for another minute. Pour in the wine and bubble for a minute more, then tip in the tomatoes and stock. Return the beef to the pan and bring to a simmer. Cover with a lid and transfer to the oven for 1 hour 30 minutes.

  • STEP 2

    Remove the lid and stir in the peppers. Return to the oven, uncovered, for another 1 hour 30 minutes until the sauce has reduced and the meat is meltingly tender.

  • STEP 3

    Spoon the goulash into bowls and top with a sprinkle of the parsley and a spoonful of the soured cream, then serve with rice or pasta.

Try our best beef recipes

White plates topped with creamy polenta, brown beef shin and a side of green vegetables


Adam Bush Chef Portrait
Adam BushDeputy food editor

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