TFRK – Goulash

Tales from Rivvy’s Kitchen – Beef Goulash.

It’s taken us a couple of attempts to get this recipe right. The first time, I followed the recipe I had and put in 2 tablespoons of Paprika. It was so hot we couldn’t eat it! The second time I varied the recipe a bit and it came out a little runny, so this was the best version I’ve come up with.

700g Stewing/Braising steak
30g Plain flour
Oil to fry
1 Onion, chopped
2 Cloves of garlic, minced
2 Red Bell Peppers, diced
2 large Tomatoes, diced
2 Tbsp Tomato Puree
2 rounded Tsp Paprika (smoked or plain)
75ml Wine
300ml Beef Stock
300ml Sour Cream


Preheat oven to 170 degrees.

1. Roll the cubed beef in the flour until coated and brown in the oil in a large frying pan. This may need to be done in batches. Set aside.

2. In the same pan, fry the onion, peppers and garlic until soft.

3. Return the beef to the pan with the tomato puree and paprika. Stir and fry for approximately five minutes until it’s well mixed and thoroughly coated.

4. Transfer to a casserole dish and add the chopped tomatoes, wine and stock. Stir.

5. Cover and bake in oven for approximately an hour and a half.

6. When ready, stir the sour cream through the goulash, season with salt and pepper to taste and serve immediately.


This can apparently be cooked on the stove too – just add everything to the large pan, cover and simmer on a low heat for an hour – but I haven’t tried it, so I can’t vouch for that method. It is a little faster though, so if you want to try it, please let me know how you get on.

With regard to the wine, it doesn’t really matter what colour you put in. I’ve done it with red, white and rose and it still comes out delicious every time.

Traditionally it’s made with mixed green and red bell peppers, but I’m not a huge fan of the green pepper and didn’t like the taste, so I substituted for all red, but you can put in whatever colour you like. Mix it up – go for yellow and green!

We’ve stored this in the fridge for a couple of days afterwards and microwave reheated it and it always comes out fine, so it’s a good recipe to keep you going for a couple of meals.

To serve, it’s traditionally paired with fresh crusty bread. I can see that it would be delicious served in a hollowed out half-loaf, but we like to eat ours with mashed potato and fresh green vegetables 🙂


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