Description

A rich and hearty slow-cooked traditional goulash made with tender beef, sweet paprika, and aromatic vegetables simmered in a flavorful sauce. This comforting dish is perfect for cozy evenings and pairs beautifully with mashed potatoes, noodles, or polenta.

Ingredients

600 g (1 lb 5 oz) beef chuck or blade steak, cut into bite-sized pieces

½ tsp sea salt flakes

½ tsp cracked black pepper

2 tbsp olive oil

2 large garlic cloves, finely chopped

2 onions, roughly diced

2 small carrots, roughly diced

2 celery stalks, roughly diced

2 tbsp sweet paprika

1 tsp caraway seeds (optional)

2 tbsp tomato paste (concentrated puree)

1½ tbsp flour

2 cups (500 ml) beef stock

Potato gnocchi, noodles, mashed potato, or creamy polenta, to serve

Braised red cabbage, to serve (optional)

Sour cream, to serve

Finely chopped flat-leaf parsley, to garnish (optional)

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Instructions

Season the beef with sea salt and cracked black pepper, tossing to coat evenly.
Heat 1 tablespoon of olive oil in a large heavy-based frying pan over high heat. Brown the meat for 3–4 minutes in batches if needed, then set aside.
Add the remaining olive oil to the pan and cook the garlic, onions, carrots, and celery for about 4–5 minutes until softened and fragrant.
Return the beef to the pan, then stir in the sweet paprika, caraway seeds (if using), and tomato paste until well coated.
Mix in the flour to form a paste that will help thicken the sauce later.
Pour in the beef stock, stir well, and bring to a gentle simmer.
Reduce the heat to low, cover, and cook slowly for 2½ to 3 hours, stirring every 30 minutes. Add a splash of water if the sauce becomes too thick.
Once the meat is fork-tender, serve hot with mashed potatoes, noodles, or polenta. Top with sour cream and parsley, if desired.

Notes

Use slow-cooking cuts like chuck or blade for the best tenderness and flavor.

Add diced potatoes in the last hour for a thicker stew version.

For extra depth, replace sweet paprika with smoked paprika or add chili flakes for heat.

Can be made in a slow cooker: cook on low for 6–7 hours or high for 3–4 hours.

Freezes well for up to 3 months; reheat gently on the stove.

Nutrition

Serving Size: 1 portion
Calories: 485
Sugar: 6g
Sodium: 890mg
Fat: 28g
Saturated Fat: 8g
Unsaturated Fat: 17g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 4g
Protein: 40g
Cholesterol: 110mg