Beef goulash with cannellini beans

Beef goulash with cannellini beans


2 people made this

About this recipe: 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.

hisacke Buckinghamshire, England, UK

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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