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Goulash recipe

Goulash recipe

121 ratings

Enjoy cosy cooking this winter with this hearty beef goulash recipe that's perfect for the whole family. Make a rich stew with smoked paprika, cayenne pepper and tomatoes and leave the flavours to develop overnight. Finish the next day with sweet peppers and serve with bulgur wheat, sour cream and chives. See method

  • Serves 6
  • 30mins to prepare, plus 12hrs marinating and 2hrs to cook
  • 616 calories / serving
  • Freezable


  • 1 tbsp olive oil
  • 1.25kg braising beef, diced and trimmed
  • 1 onion, diced
  • 2 cloves garlic, diced
  • 4 tsp sweet smoked paprika
  • 1-2 tsp cayenne pepper
  • 1 tsp caraway seeds
  • freshly ground black pepper
  • 400g can chopped tomatoes
  • 325g jar peeled sweet peppers
  • 375g bulgur wheat
  • 4 tbsp sour cream
  • 1 bunch chives, chopped
If you don't have chopped tomatoes, chop up a tin of plum tomatoes instead

Each serving contains

  • Energy

  • Fat

    20g 29%
  • Saturates

    9g 42%
  • Sugars

    6g 7%
  • Salt

    0.4g 7%

of the reference intake
Carbohydrate 52.4g Protein 54.6g Fibre 1.9g


  1. Preheat oven to gas mark 4, 180°C, 350°F. Heat olive oil in a large pan and fry the meat in batches until sealed. Add the onion and garlic and sauté until soft.
  2. Return all the meat to the pan, add the sweet smoked paprika, cayenne pepper, caraway seeds and pepper, mix well and cook for a further 4 minutes. Add the tomatoes and top up with just enough water to cover the meat. Bring to the boil then place in the oven to cook for 1 hour 15 minutes. Remove and leave to cool. Store in fridge overnight.
  3. Heat oven to Gas Mark 4, 180°C, 350°F. Cut the peeled sweet peppers into thin strips and add to the goulash, stir through and place in the oven to heat for 30 minutes. Place the bulgur wheat in a pan and cover with boiling water, simmer for 10 minutes, drain well.
  4. Serve goulash, topped with soured cream and chopped chives, with the bulgur wheat.

See more Beef recipes

Freezing and defrosting guidelines

Cook as instructed and allow to cool completely. Then transfer to an airtight, freezer-safe container, seal and freeze for up to 1-3 months. To serve, defrost thoroughly in the fridge overnight before reheating. To reheat and serve, place on medium heat, stirring occasionally until the dish is heated through.

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

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