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beef goulash with sour cream and parsley in cream coloured pot

Beef Goulash

Julia Frey of Vikalinka
Robust aroma of smoked paprika and tender, melt in your mouth chunks beef are what make this Beef Goulash an absolute winner!
4.86 from 14 votes
Prep Time 10 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 40 minutes
Course Main Course
Cuisine Hungarian
Servings 6
Calories 498 kcal

Ingredients
  

  • 2 lbs stewing beef
  • 2 medium onions chopped
  • 4 garlic cloves
  • 1 large red pepper diced
  • 2 tbsp plain flour
  • 2 tbsp olive oil
  • 3 tsp sweet paprika or smoked
  • 2 bay leaves
  • 400g/14 oz canned diced or crushed tomatoes
  • 750ml/ 3 cups beef stock
  • salt to taste
  • pepper to taste
  • flat leaf parsley for garnish
  • sour cream to garnish

Instructions
 

  • Peel the onions, garlic and chop onions and red pepper. Dice the meat and coat it in flour
  • Heat olive oil in a dutch oven or a deep pan and cook onions, peppers over low heat for 7-10 minutes until softened, add chopped garlic and cook for 1 minute longer, add the paprika and beef and cook while stirring for 2-3 minutes.
  • Add diced tomatoes, beef stock, a pinch of salt and pepper, bay leaves and bring to a boil over high heat. Then reduce the heat to low and simmer covered for 1 hour and 30 minutes. Then uncover and cook for 1 more hour. Alternatively this could be cooked in a preheated to 300F/150C oven for 1 hour 30 minutes covered and 1 hour uncovered.
  • Serve with hot noodles, dumplings or mashed potatoes. Swirl sour cream or plain yogurt into your beef goulash for added creamy texture.

Notes

  • Omit the flour in step 1 if you are on a gluten-free diet and thicken the sauce with 1 can of blended butter beans. Add them 30 minutes before the goulash is done cooking.

Nutrition

Calories: 498kcalCarbohydrates: 14gProtein: 31gFat: 35gSaturated Fat: 12gTrans Fat: 2gCholesterol: 107mgSodium: 818mgPotassium: 955mgFiber: 3gSugar: 6gVitamin A: 1260IUVitamin C: 35mgCalcium: 76mgIron: 5mg
Keyword beef goulash
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