Goulash with crushed potatoes recipe

  • Serves 4
  • 20 mins to prepare and 4 hrs 35 mins to cook
  • 903 calories / serving
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This hearty Hungarian-style stew is packed with delicious ingredients for a rustic and flavoursome family dinner. With crushed potatoes, tender braising steak and a medley of herbs and spices, it's a comforting dish to enjoy on chilly nights. 

Preheat the oven to gas 3, 170°C, fan 150ºC.

Heat the oil in a large frying pan over a high heat. Season the meat, then add to the pan, in batches, to brown all over. Transfer each batch to a deep saucepan or flameproof casserole with a lid while you brown the rest.

Add the onions to the frying pan and cook, stirring frequently, for 5 minutes. Transfer the onions to the saucepan or casserole containing the beef, then add the paprika, flour and caraway seeds to the saucepan or casserole and stir well to coat. Stir in the tomatoes and 500ml (17fl oz) water, then put the pan or casserole over a high heat on the hob until the goulash is just simmering. Cover with a lid and transfer to the oven to cook for 3 hours, stirring occasionally.

Remove the pan or casserole from the oven and add the garlic and diced peppers along with the mushrooms. Stir well and return to the oven, uncovered, for a further 45 minutes. Remove the pan or casserole from the oven and stir in the courgette. Cover and set aside.

Meanwhile, put the potatoes in a large pan and cover with cold salted water. Bring to the boil, then simmer for 20 minutes until cooked through. Drain and return to the pan. Pour in the olive oil and lightly crush the potatoes.

Meanwhile, bring another large pan of salted water to the boil. Add the cabbage and cook for 1 minute, then add in the peas. Drain both once the water has come back to the boil. Stir the cabbage and peas into the potatoes.

Season the goulash with the salt and lemon juice to taste and serve with the crushed potatoes, cabbage and peas and some soured cream and chives on the side.

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Recipe taken from the SORTEDfood recipe collection.

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

  • Ingredients

  • 2 tbsp olive oil
  • 900g (1lb 13oz) stewing or braising steak, cut into chunky pieces
  • 4 onions, sliced
  • 4 tbsp paprika
  • 1 tbsp plain flour
  • 1 tsp caraway seeds
  • 400g tin chopped tomatoes
  • 2 garlic cloves, finely chopped
  • 2 green peppers, seeded and diced
  • 1 x 200g pack baby button mushrooms
  • 1 courgette, trimmed and diced into 5mm (1/4in) cubes
  • 1 lemon, juiced
  • 125ml (4fl oz) soured cream, to serve
  • bunch fresh chives, snipped, to serve
  • For the crushed potatoes

  • 1kg (2lb) maris piper potatoes, cut into even-sized pieces
  • 50ml (2fl oz) olive oil
  • 1/2 Savoy cabbage, sliced into strips
  • 300g (10oz) frozen peas
  • Energy 3780kj 903kcal 45%
  • Fat 41g 59%
  • Saturates 13g 63%
  • Sugars 25g 27%
  • Salt 0.9g 14%

of the reference intake
Carbohydrate 75.6g Protein 67.8g Fibre 19.1g


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