Goulash is a classic winter warmer. It's a great dish for using cheaper cuts of beef which become very tender when slow cooked.
332 people made this
4 tablespoons vegetable oil
3 onions, sliced
1 1/2 tablespoons Hungarian sweet paprika
3 teaspoons salt
1/2 teaspoon freshly ground black pepper
1 1/2 kg chuck or skirt steak, cut into 2 1/2cm chunks
4 tablespoons tomato paste
1 1/2 cups water
1 clove garlic, crushed
1 teaspoon salt
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Directions Preparation:30min › Cook:2hours › Extra time:2hours30min › Ready in:5hours
Heat oil in a large saucepan or casserole over medium heat. Add onions and cook until onions soften, stirring frequently. Remove with a slotted spoon and set aside.
In a medium bowl, combine paprika, 2 teaspoons salt and pepper. Coat beef in spice mixture. Fry over high heat in the saucepan or casserole, turning often until brown on all sides. Return the onions and add tomato paste, water, garlic and remaining salt.
Reduce heat to low, cover and simmer, stirring occasionally for 1 1/2 to 2 hours, or until beef is tender. Adjust seasonings if necessary.