Beef and Potato Goulash

    2 hours 20 minutes

    There is nothing like a hearty beef stew; this goulash is packed with meat, potatoes, carrots, celeriac and leeks in a rich thick sauce.

    10 people made this

    Serves: 4 

    • 600g casserole steak, diced
    • 1 pinch salt and freshly ground pepper, to taste
    • 1 tablespoon beef dripping or olive oil
    • 100g pancetta or bacon, diced
    • 1 large onion, diced
    • 2-3 carrots, diced
    • 1 small celeriac, diced
    • 1 leek, sliced
    • 1 tablespoon plain flour
    • 1 tablespoon tomato purée
    • 2 cups (500ml) beef stock
    • 4-5 potatoes
    • 1 bunch parsley, finely diced

    Preparation:20min  ›  Cook:2hours  ›  Ready in:2hours20min 

    1. Sprinkle beef with salt and pepper. Heat the cooking fat in a saucepan and sear the beef on all sides; you may have to do this in batches to avoid overcrowding the saucepan.
    2. Add the pancetta, onions, carrots, celeriac and leek then fry for a few minutes. Season lightly with salt and pepper then dust with the flour and add the tomato paste. Stir well.
    3. Pour in half of the stock. Cover and cook for 1 1/2 hours over a low heat.
    4. Peel and dice the potatoes the same size as the diced beef then add to the beef with the rest of the stock. Cook for a further 30 minutes and sprinkle the finished goulash with parsley.

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