Mama's hearty beef goulash

    3 hours 15 min

    A hearty beef goulash cooked in the oven, full of flavour and extremely filling. I've had this recipe for well over 20 years. I got it from an old family friend and to this day I still make this exactly as it was given, it's delicious just as it is!


    Durham, England, UK
    5 people made this

    Serves: 4 

    • 900g (2 lb) cubed lean braising beef
    • 60g (2 oz) plain flour seasoned with salt and pepper
    • 2 tablespoons olive oil
    • 600ml (1 pint) white wine
    • 1 beef stock cube
    • 1 tablespoon paprika
    • 2 tablespoons tomato puree
    • 225g (8 oz) button mushrooms
    • 2 onions, sliced
    • 225g soured cream or Greek yoghurt

    Prep:15min  ›  Cook:3hr  ›  Ready in:3hr15min 

    1. Coat the beef in the seasoned flour. Heat the olive oil in a casserole and brown the beef from all sides. Add the white wine.
    2. Mix the beef stock cube according to the packet directions and add it to the beef along with the paprika and tomato puree Give a good stir.
    3. Fry the onions and mushrooms in a separate pan and add them to the casserole. Stir to combine.
    4. Preheat the oven to 150 C / Gas 2.
    5. Cook in the preheated oven until very tender, about 3 hours, occasionally checking for liquid. In the last half hour of cooking, stir in the yoghurt. Serve it with a slice of homemade rustic crusty bread and a nice glass of wine.


    When I make this I usually double up on ingredients and use what's left over as pie filling. I've also tried it with red wine and it just doesn't taste the same but it may appeal to others, my family love it as it is. I also individually coat each chunk of beef in the seasoned flour slightly pressing it in the flour before frying. Happy cooking everyone and I hope you enjoy.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (0)