Beef goulash with cannellini beans

    2 hours 30 min

    The Hungarian beef stew goes well with pasta or potatoes. I made mine with beans, it made the stew nicely thick and creamy. The longer it simmers, the better it gets.


    Buckinghamshire, England, UK
    3 people made this

    Serves: 4 

    • 225g (8 oz) butter
    • 1 dessertspoon olive oil
    • 1 tablespoon plain flour
    • 450g (1 lb) lean stewing steak, cut into pieces
    • 1 onion, chopped
    • 3 carrots, peeled and chopped
    • 2 beef stock cubes, dissolved in
    • 450ml (15 fl oz) water
    • 2 tablespoons tomato puree
    • 1 bay leaf
    • salt and pepper to taste
    • 280g (10 oz) tinned cannellini beans

    Prep:10min  ›  Cook:2hr20min  ›  Ready in:2hr30min 

    1. Preheat oven to 160 C / Gas 3.
    2. Heat butter and oil in frying pan. Roll steak in flour and fry until browned.
    3. Add onions and carrots and stir fry for 3 to 5 minutes.
    4. Add stock, tomato puree, bay leaf, seasoning and beans. Stir, cover and cook for 2 1/2 to 3 hours, stirring occasionally.

    Serving suggestion:

    Serve with spoonful of yoghurt or soured cream on top.

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