Rosemary Shrager's beef goulash

(17 ratings)

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Rosemary Shrager's beef goulash
Rosemary Shrager's beef goulash
  • Serves: 4

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Bit of effort

  • Costs: Mid-price

Meals made with leftovers don't have to be boring - this warming beef goulash by Rosemary Shrager uses leftover beef and tasty vegetables for a filling family meal


  • 60g plain flour
  • 800g stewing steak, cut into 3cm cubes olive oil
  • 250g onions, sliced
  • 2 garlic cloves, finely chopped
  • 120g streaky bacon, cut into strips
  • 2 tbsp sweet paprika
  • 1/2 tsp ground mixed spice
  • 100ml red wine
  • 400g tomatoes, skinned, deseeded and chopped
  • 350ml beef stock
  • 2 red peppers
  • 2 tbsp finely chopped parsley
  • 150ml soured cream
  • Sea salt and black pepper

To save time, use ready-roasted peppers from a jar and canned tomatoes.


  1. Put the flour into a large bowl and season well with salt and pepper. Toss in the cubes of beef so they become coated with the flour.
  2. Put a drizzle of olive oil in a large frying pan and place over a high heat. Add the meat and brown it on all sides do this in batches so as not to overcrowd the pan then transfer it to a large casserole dish when it is done. Now reduce the heat, add a little more oil to the frying pan if necessary and fry the onions until lightly browned. Add them to the beef with the garlic. Finally cook the bacon until browned, adding that to the beef too.
  3. Mix the beef in the casserole with the paprika and mixed spice, place over the heat and cook for 1 minute. Add the red wine, chopped tomatoes and stock, give everything a good stir and bring to the boil. Season with salt and pepper, cover and transfer to an oven preheated to 180C/350F/Gas Mark 4. Cook for 45 minutes, then reduce the temperature to 150C/300F/Gas Mark 2 and cook for 1 hour, until the meat is tender. Check halfway through that the casserole hasnt become too dry, and add a little more stock or water if necessary.
  4. In the meantime put the peppers under a hot grill or directly on a gas burner and leave until blackened and blistered all over, turning occasionally. Cool slightly, then skin and deseed the peppers and cut the flesh into strips.
  5. When the beef is done, stir in the red peppers and adjust the seasoning. Serve garnished with the parsley, accompanied by the soured cream and some basmati rice.

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