Grass Fed Beef Goulash

Treway Beef Goulash


Olive Oil

1Kg Diced Beef

30g Plain Flour

2 Large Onions – sliced thinly

4 Garlic Cloves – finely chopped

1 Green Pepper – deseeded and thinly sliced

2 Red Peppers – deseeded and thinly sliced

4 Tbsp Tomato Puree

4 Tbsp Smoked Paprika

3 Large Tomatoes – diced

500ml Beef Stock – I used Potts 

4 Tbsp Flat Leaf Parsley Leaves

150ml Sour Cream


Heat oven to 16o degrees C

1, Heat some olive oil in an ovenproof casserole dish over a medium heat and brown the diced beef in small batches. Add more oil as necessary. Set the browned meat to one side.

2, Reduce the heat and add the onion, pepper and garlic to the pan. Stir often and cook until softened.

3, Return the beef to the pan along with the resting juices. Add the paprika and the flour. Stir really well to combine.

4, Pour in the beef stock, tomato puree and diced tomatoes. Stir once again and then cover tightly and pop in the oven for 2 hours.

5, Remove from the oven, sprinkle over the parsley, season to taste with salt and pepper. Then stir in the sour cream and serve.



 I have made the recipe with 1Kg of beef as this recipe works perfectly for ‘batch cooking’. I am a huge fan of cook once and eat twice! This recipe freezes brilliantly so is perfect to whip out on a cold winter’s evening.

 You can replace some of the beef stock with dry white wine if you prefer – I avoid cooking with wine as the mini farmer’s aren’t keen.

 Make sure to use smoked paprika as this is what gives the goulash its deep warming flavour and beautiful rich colour.

 I served the goulash with German inspired fried potatoes ‘Kartoffeln’. Would also work well with mash or rice.