Quite simply, one of the tastiest things I’ve ever made! This Easy Hungarian Beef Goulash features meltingly tender beef in an unbelievably delicious sauce flavoured with paprika and caraway seeds. Quick and easy to prepare and very little washing up. What’s not to like?
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Don’t you just love it when a recipe just works? I have made and eaten goulash a handful of times in my life, but for some reason I haven’t made it in years. Then, a few weeks ago I tried a similar recipe from The Spicery and I was reminded just how much I like these flavours.
So, I set about trying to come up with a really super tasty, super easy version of a goulash that I thought my Easy Peasy Foodie readers would love…and this is the result. And it really is wonderful. I mean like, insanely wonderful – I can’t remember the last time I had something quite so nice…
Now, obviously I love all the recipes that feature on Easy Peasy Foodie. It is one of the key criteria by which I choose which recipes are allowed on my blog and which are not – if I don’t like it, it doesn’t get on! (And believe me, there are a whole load of duds which don’t make it anywhere near this website!)
But this recipe, it was like another level of deliciousness – I surprised myself! The first time I tried this will go down in history as one of the great foodie moments of my life (and most of the other ones involve expensive restaurants!) and the most fabulous thing is this recipe is really easy, I mean really, really easy – for a start it only has 8 ingredients and it’s basically a case of frying a few things, which takes less than 15 minutes, and then shoving it in the oven for 2 hours… Oh how I like this style of easy peasy cooking…I am almost hoping it doesn’t get too hot this summer so I can keep on making easy peasy one pot stews and casseroles.
This recipe features my lovely red cast iron casserole dish AGAIN! Hungarian Beef Goulash is THE PERFECT recipe to do in a cast iron, hobproof casserole dish. But if you don’t have one, use either an ovenproof saucepan or just use a regular saucepan. And then, when the goulash is ready to go in the oven, pop it into a regular casserole dish and add 5 minutes on to the cooking time to allow for the time it takes the casserole dish to warm up. But really I just suggest you go out and buy a fabulous cast iron casserole dish like mine* because they are amazing!
I have used lardons in this recipe, because it is such an easy shortcut: I use Tesco Finest Oak Smoked Lardons, but if you prefer, just use smoked bacon cut up small instead. I put the peppers in half way through cooking to keep some of the lovely texture, but if you want to go out somewhere while your goulash is cooking, put the peppers in just before the goulash goes in the oven – the flavour and goodness of the peppers will still be in there, they will just be a bit softer!
I have chosen to serve this beef goulash with brown rice as I think it goes brilliantly and helps to make it more healthy, but feel free to use white rice, pasta or mashed potatoes if you prefer. Or, for a super easy meal, just serve with crusty French bread. I also love to serve my goulash with a blob of sour cream and a sprinkling of parsley, but leave these out if that’s too much hassle!
And of course this is a great meal to make a double quantity of and either put the other half in the fridge for the next day or freeze for the future. Or why not freeze in individual portions to microwave at work and make all your colleagues green with envy!
This kind of stew goes really well with a Cotes du Rhone or southern French Grenache-based red. A Rioja would work quite well here too.
If you like this recipe…
…you might also like:
Easy Hungarian Beef Goulash
Ingredients
- 2 tablespoons olive oil
- 2 medium onions sliced
- 90 g smoked lardons or chopped smoked bacon (I use Tesco Finest Smoked Lardons)
- 4 teaspoons smoked paprika
- ½ teaspoon caraway seeds
- 3 cloves garlic crushed or finely chopped
- 800 g stewing beef chopped into cubes
- 400 g tin chopped tomatoes
- Salt and pepper
- 1 large red pepper chopped into chunks
- 1 large green pepper chopped into chunks
To Serve...
- Brown rice (or white rice/pasta/mash)
- Sour cream optional
- 2 tablespoons parsley optional
Instructions
- Preheat your oven to 160C / 140C fan / gas mark 3 / 325F.
- Put the onion and olive oil in an ovenproof saucepan or hobproof casserole dish and fry gently, with the lid on for 5 minutes, until the onions are softened but not brown.
- Add the lardons (or chopped streaky bacon) and turn up the heat. Fry for 3 minutes until the lardons and onions have a little colour.
- Turn down the heat and add the paprika, caraway seeds and garlic. Fry for 1 minute.
- Add the beef and fry for 2 minutes until starting to gain a little colour. Then add the tinned tomatoes, salt and pepper and bring to the boil.
- Put the lid on and transfer to the oven. (If you haven’t used an ovenproof pan, transfer to an oven dish before putting in the oven). Cook for 1 hour.
- After 1 hour, remove from the oven and add the chopped up peppers and stir. Cook for a further 1 hour.
- Serve with brown rice, sour cream and a sprinkling of parsley.
Slow Cooker Instructions
- Follow the instructions above, but instead of putting the goulash in the oven, place it in your slow cooker. Cook on high for 4 hours, or on low for 6-8 hours. Add in the chopped peppers 1 hour before the end.
Notes
- Suitable for freezing.
- Nutrition information is approximate and meant as a guideline only.
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Disclosure
*This blog post contains affiliate links, this means if you click on a link and go on to buy the product I recommend, I will get a small commission, but you will not be charged a penny more – thanks in advance!
Alison says
I love goulash, not made it for ages though. Its great that you can make twice as much and freeze some
Eb Gargano says
Isn’t it just? I love meals like that. Anything to make my life easier! 🙂 Thanks for commenting Eb x
Jessica Cantoni says
This goulash looks super yummy! I love paprika! x
Eb Gargano says
Thank you, Jessica – me too! Eb x
Mandy says
This really does sound like a perfect weeknight dinner and I’m all up for reducing the washing up! #CookBlogShare
Eb Gargano says
Haha! I’m all about reducing the washing up – to me it’s not an easy peasy recipe if you have to wash up seven pans and a whole cupboard full of bowls afterwards. I love watching the TV chefs, but I always do feel sorry for the poor soul who’s got to clean up afterwards 🙂 Thanks for your kind comments. Eb x
Corina says
It does sound gorgeous – I love all your one pot meals! And I really like the red casserole dish that keeps popping up. You know, I am getting quite tempted! Thank you once again for joining in with #CookOnceEatTwice.
Eb Gargano says
Thanks, Corina! I’m a HUGE fan of one pot meals – can you tell? 😉 And quite utterly obsessed with my red pot at the moment. It just makes cooking this kind of food so easy! Before I used to cook everything in a saucepan/frying pan and then transfer into a Pyrex dish to cook in the oven, now I just start it on the stove in my red pot and then clamp the lid on my pot and pop it straight in the oven, with no extra pan to wash up – hooray! Eb x
Kirsty Hijacked By Twins says
I love a good old goulash but have not made one in such a long time! That needs to change! Thank you for sharing with #CookBlogShare x
Eb Gargano says
It’s such a fab dish, isn’t it? I’d forgotten just how good it is. Amazing flavours from the paprika and caraway and lovely melt in the mouth slow-cooked beef… Thanks for commenting 🙂 Eb x
Kate - gluten free alchemist says
Rich, vibrant and gorgeous. I can see why it tastes so good just from the photos. I am assuming you could do the cooking in a slow cooker???
Eb Gargano says
Nope – just a casserole dish in the oven! I don’t own a slow cooker…yet – but I am tempted! Thank you for your kind comments 🙂 Eb x
Martin @ The Why Chef says
My wife and I went Budapest a few years back but somehow managed to miss trying authentic goulash the whole time we were there!! Fools! I’ve booked this in for a great dinner coming up as I adore goulash, and Emma loves paprika by the cup load.
Eb Gargano says
I’ve never been to Budapest, but I’d love to go one day…would you recommend it? Can’t believe you didn’t try an authentic goulash while you were there!!! Madness! 😉 Did you try any other local dishes instead? Thanks for commenting 🙂 Eb
Martin @ The Why Chef says
100% one of our favourite cities! So much to do there, and some decent food places! We did try some local cabbage and beef dishes, but much of it was commercialised where we went so was regular trendy food. We’re trying the goulash early next week though!
Eb Gargano says
Sounds amazing – would love to go one day. Oooh do let me know how you get on with the goulash 🙂 Eb x
Martin @ The Why Chef says
Cooked it last night, and already planning on when to cook it again!! 😀
We made it with white rice this time, but really fancy some new potatoes and a huge hunk of buttered bread when we next do this. My wife says thanks! 🙂
Eb Gargano says
Yey! So pleased you and your wife liked it!! Love the idea of serving this with new potatoes – might have to try that. Thank you so much for taking the time to come back and tell me you enjoyed it – means a lot 🙂 Eb
Angela - Garden Tea Cakes and Me says
That looks absolutely delicious and like that you have served it with brown rice the healthier option. I have never made goulash although I have enjoyed it many times. Thank you for joining in with this weeks #Making Home.
Eb Gargano says
Thanks Angela, I’m a huge fan of brown rice – I think it tastes amazing and it goes perfectly with goulash. If you like goulash, this version is a complete doddle to make! A few minutes prep and then into the oven to do its thing. 🙂 Eb x
Sue J ~ @SuzyHomemakerUK says
Oh my. I absolutely LOVE goulash! I haven’t had it for years, so I’ll definitely be trying this recipe. My mouth’s watering just thinking about it 😉 Sue #MakingHome
Eb Gargano says
Thanks Suzy! Goulash is fab, isn’t it? Would love to know how you get on if you try it 🙂 Eb x
Ilka says
My Mom used to make Hungarian Goulash and your recipe calls for the same ingredients. I haven’t had it in a while but know from experience that it is such a tasty dish! Pinning, tweeting and stumbleing it!
Eb Gargano says
It’s a gorgeous dish isn’t it? I love how simple spicing and long slow cooking results in a dish which is so tasty! Thanks for commenting and all the social media sharing 🙂 Eb x
Charlotte Oates says
This is definitely going on my “to make” list. I’ve never known you to gush so much about your recipes before so I’m expecting it to be amazing! 🙂
Loving the red pot too
Eb Gargano says
Haha – I don’t usually (though, having said that, I did get quite gushy about my Banana Bread), but I was absolutely bowled over by how good this tasted. Would love to know what you think if you try it 🙂 Eb x
Annie B says
I havent made this for such a long time. I will have to try soon and maybe give this version a go. 🙂 #MakingHome
Eb Gargano says
Oh do! I’d love to know what you think 🙂 Thanks for commenting 🙂 Eb x
Amanda J Singleton says
Hello. I have left over Sunday roast, could I chop it up and use that instead? Would I need to reduce the cooking time given that it’s already cooked once? Many thanks.
Eb Gargano says
Yes, you could – but I would definitely recommend reducing the cook time… I’d go for 1 hour total, with the peppers in from the start (so, basically missing out step 6!). Hope that helps… and let me know how you get on! Eb 🙂