This rich beef goulash is one-pot wonder. With few and simple ingredients, it turns a cheaper cut of meat mouth-wateringly tender and flavoursome after a long, low and slow cook in the oven. This is the perfect winter-warmer.


  • 1kg grass-fed or organic beef (chuck or skirt steak), cut into bit-sized pieces

  • 50g ghee or tallow

  • 1 large onion, finely diced

  • 3 Tbsp sweet (Hungarian) paprika

  • 1 Tbsp hot paprika

  • 2 Tbsp tomato paste

  • 500ml grass-fed or organic beef broth

  • 6 tomatoes, seeds removed, diced

  • 1 green capsicum sliced, seeds and pith removed, sliced

  • 1 red capsicum, seeds and pith removed, sliced

  • 100ml sour cream

  • Sea salt and freshly cracked black pepper


  • 1.

    Pre-heat the oven the 150’C

  • 2.

    Warm a heavy-based pot (with a lid) over high heat, add the tallow and onions and cook until softened, about 5 minutes

  • 3.

    Season the beef and cook until the meat is golden brown on all sides – you may need to do this in batches, overcrowding the pan will just stew the meat and it won’t brown

  • 4.

    Turn the heat down a little and add the sweet and hot paprika, stir - careful not to let the paprika burn

  • 5.

    Add the tomatoes, tomato paste and 500ml broth and bring to a gentle simmer. Place in the over for 2-hours – check to see if its drying out after 1 hour, and if so, add 250ml of water

  • 6.

    Add the capsicum, put the lid back on and cook for another 1 hour

  • 7.

    Spoon about a cup of the sauce out of the pot and mix with the sour cream, then return the mix back to the pot and stir to combine. Season with salt and pepper

  • 8.

    Serve with buttery noodles or potatoes

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Posted by Report
Can u do this in a slow cooker???
Posted by BeatrixReport
Its a beef stew NOT gulyas.
Posted by Hot ChilliReport
I don't care how authentic it is cause it's just so yummy - thanks Gary!