Beef Goulash Recipe
March 11, 2026
The favoured dish of Hungarian cowboys, a steaming bowl of traditional beef goulash is distinct from other soups and stews for one main reason: Paprika. In fact, the dried spice is thought to have its origins in the country many hundreds of years ago, providing a boost of flavour and powerful preserving power all in one. And after years of the recipe being honed and perfected, we cant help but think the cowboys were onto something this spiced and earthy beef goulash recipe is just plain delicious. Good quality spice is key to this dish, as it really brings out the flavour of the rich meat. That's where we come in. We only grind our paprika from whole red pepper pods to bring out the most vibrant colour and full-bodied flavour, so youre practically guaranteed fantastic taste every time.
The favoured dish of Hungarian cowboys, a steaming bowl of traditional beef goulash is distinct from other soups and stews for one main reason: Paprika. In fact, the dried spice is thought to have its origins in the country many hundreds of years ago, providing a boost of flavour and powerful preserving power all in one. And after years of the recipe being honed and perfected, we cant help but think the cowboys were onto something this spiced and earthy beef goulash recipe is just plain delicious. Good quality spice is key to this dish, as it really brings out the flavour of the rich meat. That's where we come in. We only grind our paprika from whole red pepper pods to bring out the most vibrant colour and full-bodied flavour, so youre practically guaranteed fantastic taste every time.
Key products
Instructions
Instructions
- Mix together the Paprika, flour and salt in a large bowl. Add the beef and toss to coat with the spicy flour.*
- Heat the olive oil in a large casserole and brown the beef in batches. Remove when crusted and set aside.
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- Clear the bottom of the pan and add the onions and peppers until they start to soften.*
- Return the beef to the pan, add the tomatoes and fill with water until submerged. Cover and cook for 25-30 minutes.
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- Remove the lid, then stir the soured cream into the goulash and cook for a further 1-2 minutes.*
- Serve the goulash sprinkled with dried Chives.*
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