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- Meat and poultry
- Beef stews and casseroles
This is my grandmother's recipe. Serve with plenty of bread to mop up the gravy.
22 people made this
- 2kg (4 lb) beef rump roast
- 2 carrots, finely chopped
- 3 stalks celery, finely chopped
- 1 onion, finely chopped
- 225ml (8 fl oz) white wine vinegar
- 450ml (16 fl oz) water
- 1 bay leaf
- salt to taste
- 450ml (16 fl oz) soured cream
MethodPrep:30min ›Cook:3hr ›Ready in:3hr30min
- In a casserole pot over medium high hea, sear beef until browned on all sides. Scatter chopped carrots, celery and onions over and around roast. Add vinegar and water, and add bay leaf and salt.
- Reduce heat to low, and cook for 2 to 3 hours. Remove roast to a cutting board, and slice thinly. Remove bay leaf, then stir soured cream into gravy until blended. Return sliced meat to casserole dish, and simmer for 15 minutes.
Reviews & ratingsAverage global rating:(21)
Reviews in English (21)
Ok, but would use less vinegar-26 Jan 2012
Sounds amazing. Is beef rump roast a very expensive cut of meat? It's embarrassing when you ask for something special at the butcher's and then realised it's out of your budget!-13 Sep 2009
I used 1/2 c. vinegar and 2 1/2 c. because I don't like a strong vinegar taste. It turned out really well and this was my first time cooking a roast. The roast was perfectly tender and quite tasty...even better the second day.-02 Mar 2003
Meatballs in Goulash Sauce
This recipe never fails to please – minced beef and pork together with pepper and onion is a wonderful combination of flavours.
The meatballs are very light and the sauce rich and creamy. A classic Hungarian accompaniment would be buttered noodles tossed with poppy seeds – use 3 oz (75 g) green tagliatelle per person, drained then tossed in ½ oz (10 g) butter and 1 level teaspoon poppy seeds.
This recipe is from The Delia Collection: Pork. Serves 4-6
Begin by heating the oil in the casserole over a highish heat until it is sizzling hot.
Then brown the cubes of beef on all sides, cooking a few at a time. They need to be a good, deep nutty brown colour. As they brown, transfer them to a plate, using a draining spoon. Now, with the heat turned down to medium, stir in the onions and cook them for about 5 minutes, or until they begin to brown and caramelise at the edges. Then stir in the garlic and return the meat to the casserole.
Next, sprinkle in the flour and pimentón and give everything a stir to soak up the juices. Now, add the bay leaves and the contents of both tins of tomatoes, and season well with salt and freshly milled black pepper. Let it all come slowly up to simmering point. Then cover the casserole with a tight-fitting lid and transfer it to the middle shelf of the oven to cook very slowly for exactly 2 hours.
Meanwhile, prepare the peppers by halving them, removing the seeds and pith and cutting the flesh into strips roughly measuring 1 x 2 inches (2 x 5 cm). Then, when the 2 hours are up, stir the chopped peppers into the goulash, replace the lid and cook for a further 30 minutes. Just before serving, take the casserole out of the oven, let it stand for 5 minutes, then stir in the soured cream to give a lovely marbled, creamy effect.
Finally, sprinkle over a little more pimentón, and serve straight from the casserole.
Old Fashioned Ground Beef Goulash
Old Fashioned Ground Beef Goulash is one of those recipes your grandma may have served. It seems to bring back fond memories for so many.
It might be an old fashioned dish but it&rsquos still a great little dinner recipes for modern families. There&rsquos a lot to love about it. Let&rsquos discuss
American Goulash vs. Hungarian Goulash
First of all, this is a recipe for American Goulash which is quite a bit different than Hungarian goulash. American Goulash features ground beef and elbow noodles and it&rsquos more of a pasta dish. Whereas Hungarian Goulash is more of a stew made with chunks of beef and can incorporate potatoes and other vegetables.
What ingredients are in American Goulash?
Traditionally, and with this recipes, here&rsquos what you&rsquoll find in American Goulash: elbow macaroni, ground beef, bell peppers, onion, garlic, tomato sauce, Worcestershire sauce, and a tablespoon of sugar because that&rsquos what grandma did and that&rsquos because it perfectly balances out the acidic tomatoes and peppers.
I like to add a splash of olive oil to enrich the sauce. It seems insignificant but it really makes a difference in adding flavor and a silky smooth texture to the finished dish.
Old fashioned goulash is great for families on a budget.
One of the reasons this became so popular back in the day is that it&rsquos really affordable to make a big batch of this filling dish. It&rsquos perfect for feeding big families, growing children, or for making extras to you have lunch to take to work for the week. Ground beef is still very affordable and is typically well-liked even among picky eaters.
Goulash freezes really well so you can portion and freeze some meals for later.
All the food groups.
I love a meal where you get the filling factor of carbs, hearty and flavorful meat plus veggies all in one dish. It makes cooking and clean up super simple and I&rsquom happy because everyone gets some veggies with each scoop.
What type of tomato sauce is best for goulash?
I always say, go with what you have. This recipe works well with crushed tomatoes, diced tomatoes, spaghetti sauce, tomato soup or V8 + tomato paste. A combination of these would also work. Try different kinds to vary the flavor a bit if you make this often, or experiment and find what you and your family like best. As long as you&rsquore working with a tomato-based sauce, you can&rsquot go wrong. Tomato pasta can be use to thick any sauce you find too thin.
Can you cook everything, including the macaroni, in one pot?
Yes, if you want. I prefer to cook my pasta separately then combine it with the meat and sauce so I can cook the macaroni just right and drain the water. However, you can cook the pasta right in the sauce if you add water. You&rsquoll end up with a thinner sauce since you&rsquoll need to add 1 and 1/2 cups of water in addition to the tomato sauce. Most of the water will get absorbed by the pasta but if you find your sauce is too watery, then you can add tomato paste to thicken it. If you find it too watery tasting, then try adding some beef bullion powder or Worcestershire sauce until it tastes just right. You may need additional salt as well.
So, up to you how you want to tackle this. Some will argue that traditional goulash is all cooked in one pot and that is what makes it different than spaghetti. To me, the flavor is what sets it apart. Specifically the bell peppers and onions are what give this dish it&rsquos unique taste, apart from spaghetti. I say, there is no right or wrong here. Go with what works for you!
If you&rsquore planning to cook everything in one pot, I&rsquod recommend using a dutch oven. Cook the ground beef, peppers, onions and garlic first, then add the sauce, water and macaroni noodles. Simmer for about 20 minutes or until pasta is fully cooked.
Love an easy dinner?
This easy recipe for Old Fashioned Ground Beef Goulash was featured on Menu Plan Monday!
Other accompaniment ideas for Goulash:
- Boiled rice
- Homemade Pasta
- The smoky wedges from this post (if serving with mash then swap out the peppers for mushrooms - I think they work better)
So versatile, it's worth making a double batch and serving it with different accompaniments two days running.
I love making stews in a dutch oven (<-- affiliate link) as I find they seem to thicken a little better. Also, the initial browning of the beef means the base of the pan gets covered in a dark brown crispy bits. It might seem a bit alarming at first (as it looks like it's sticking), but a few minutes after pouring the stock and tinned tomatoes in and you'll find you can stir all of those bits into the goulash - which results in a richer flavour.
I love how the sauce bubbles away and splashes the sides of the pan as it's cooking in the oven. It WILL look dark and covered in well-cooked sauce when it comes out, but you've got to admit - it does look pretty inviting.
Although I used my dutch oven pan for this, you can also use a slow cooker. Simply fry everything off up to step 3, reduce the amount of stock by half a cup, and cook on medium for 4-5 hours or low for 5-7 hours.
Instant Pot Hungarian Goulash
This Instant Pot Hungarian Goulash gives me all of the warm and fuzzy feels. It reminds me so much of my mom and my childhood. Growing up, my mom used to make goulash all the time on weekends. I can still so distinctively remember the smells throughout our whole house, so anytime I make it now, it makes me smile. When you make this meal in an Instant Pot (pressure cooker), it’s done in a flash and is a delicious comforting hearty meal.
My mom is German/Austrian/Hungarian, so these flavors are very much part of her heritage. The beef goulash (also known as gulyas) is made with a tomato based sauce and seasoned with sweet paprika (also known as Hungarian Paprika). This is such a family favorite recipe!
This cheesy beef noodle casserole is another one that’s such a family friendly comforting meal. If there is one dish my Mom could make, it was this goulash. She would start this Hungarian goulash recipe early in the morning and that would be our Sunday night dinner.
Nowadays, I use an Instant Pot to speed the process up! I bet my mom would have loved this when we were kids. If you’d prefer to go old school, you can of course, use a slow cooker and cook it for 8 hours on low before adding the gravy.
Goulash is a hearty, comforting beef vegetable stew (well, kind of a stew). There are many ways you could make it and may different interpretations, this is one that was shared with me. There are also many ways to eat it-as a stew by itself or over egg noodles, that’s how we ate it, so that is how I prefer it to this day.
I was so excited for Nick to try this recipe because he has never had it. The verdict is…..he loved it! BUT, not at first. Little did I know, he was being funny and pretending not to love it at first, but later admitted that it was SO good. It’s just so comforting and tastes like home. And it was such an important part of my childhood that it was extra special to me that Nick loved it too.
Nick’s Mom has a dish that has the same type of memories tied to it. She makes a chicken broccoli casserole (I shared the recipe 5 years ago so please excuse the photos) that is Nick’s childhood in a pan! It’s basically chicken, mayo and chicken soup with some croutons, broccoli and cheese. It is warm and comforting and a casserole Nick loves.
The best part of making this meal was that as soon as I opened the lid to the Instant Pot, I couldn’t help but think “this smells exactly like it’ supposed to!”
With an Instant Pot, it’s super easy to whip this dish up. First things first, saute onions then add in the bell peppers, carrots and beef. Then let these items brown up a bit and add in the broth. Close the lid and forget about it for a bit! When it’s done cooking you’ll stir a ‘slurry’ in that makes the broth nice and thick and creamy. As it sits, it will thicken up and be served over egg noodles or rice.
Make this Instant Pot Hungarian goulash over egg noodles when you’re wanting a delicious and comforting meal!
- Tomato puree - 2 tablespoons.
- Corn flour - 2 tablespoons.
- Beef or chicken stock - 500 ml.
- Allspice berries - 5 nos. (They should be crushed)
- Bay leaf- 1 no.
- Sweet paprika - 1 tablespoon.
- Onion - 3 nos. (Thinly sliced)
- Vegetable oil - 2 to 3 tablespoons.
- Rump or lean beef or chuck steak - 1 kg. (It should be cut into 2-cm-cubes)
- Plain flour - 3 tablespoons.
- Sour cream - to serve.
- Flat leaf parsley (Chopped) - to serve
- Tabasco sauce
Steps to make Beef & Vegetable Casserole
Preheat the oven to 320 °F.
Place veggies in a casserole dish
Place 2 thickly sliced celery sticks, 1 chopped onion, 2 sliced carrots, 5 bay leaves and 1 whole sprig of thyme in an ovenproof casserole dish along with 1 tablespoon of vegetable oil and 1 tablespoon of butter. Cook over medium heat for 10 minutes until soft.
Stir in 2 tablespoons of flour until it is fully incorporated with the vegetables. Add 2 tablespoons of tomato purée, 2 tablespoons of Worcestershire sauce and 2 crumbled stock cubes to the dish.
Pour in water and add beef
Pour 600ml of hot water into the dish and add 850g of stewing beef. Bring the mixture to a gentle simmer.
Cook in the oven
Cover the dish and cook the casserole in the oven for 2 hours and 30 minutes.
Remove lid and continue cooked
Remove the lid from the dish. Continue to cook the casserole uncovered for 30 minutes to 1 hour.
Serve this casserole in large bowls, garnished with thyme leaves. I usually have some steamed or boiled/mashed potatoes on the side.
This Beef & Vegetable Casserole was one of my granny’s classics - comforting, warming and absolutely delicious! Come back to leave a review if you make this around St Patrick’s Day this year.
Jeff is a 38-year-old bachelor who prefers not to waste his time on salads and light meals. He’s a true carnivore who knows how to enjoy food to the max! Jeff will tell you how to cook rich and filling meals from scratch, bringing some real meaty decadence to your kitchen. His recipes are sure to satisfy every meat lover!
Beef Enchilada Casserole
A beefy, saucy enchilada bake that takes just ten minutes of prep.
This isn’t our first enchilada casserole and it probably won’t be our last, but it is one that I’m particularly fond of thanks to how beefy, saucy, and cheesy it is. It’s comfort food through and through, and it’s the kind that’s easy to whip up on any hectic weeknight since there’s very little prep work to worry about – the oven does most of the work for you and you still get to sit down to a hearty, zesty, and delicious dinner.
The only work you’re really doing here is browning up some ground beef and onion with taco seasoning. That’s it. The rest of the “work” is layering the ingredients together, and there’s only six of them. There’s enchilada sauce, onions, beef, seasoning, cheese, and tortillas. That’s it. Well, that and some cilantro if you’re feeling like adding a little greenery.
You can use corn or flour tortillas, but flour tends to hold up a little better since this is a rather saucy bake. It’s a great go-to dinner since the ingredient list is all items that are easy to keep on hand so when you’re lacking inspiration or a plan, you can take ten minutes and get this in the oven. And ten minutes of prep for a dinner this delicious? Well, it almost seems to good to be true! But it’s as real as it gets.
Hungarian Style Beef Goulash
Enjoy this rich and flavorful Hungarian Goulash featuring tender, slow cooked beef, potatoes, onions and a beefy broth packed with roasted red peppers, tomatoes and plenty of sweet paprika.
While this might not be an authentic, old-world Goulash recipe like those eaten in the 9th century by Hungarian shepherds, it comes pretty close to the stew we enjoyed in Budapest.
While traveling in Hungary we devoured several bowls of real-deal Goulash, and each was delicious in their own way. Some bowls of beef Goulash were more like soup while others were thick and meaty like our version here.
For months I’ve obsessed over with finding an authentic recipe to make at home. Ultimately I ended up creating this humble and delicious goulash by cobbling together several recipes. What I came up with is a truly fantastic, hearty bowl of amazing flavor.
Ingredients needed to make Hungarian Goulash:
- boneless chuck roast – trimmed of excess fat
- salt and pepper or your favorite seasoned salt
- sweet paprika (not hot or smoky)
- jarred roasted red peppers packed in water
- tomato paste
- red wine vinegar
- vegetable oil
- small mushrooms – any variety will do, just pick up whatever looks fresh
- fresh thyme leaves
- canned diced tomatoes
- low-sodium beef broth
- carrots (optional)
- cornstarch for thickening the gravy if desired
- sour cream for topping individual bowls or stirred in at the end, both optional
- fresh parsley leaves for serving
Hungarian Goulash recipes are a lot like American stews or chili in that each one is a little different.
While Goulash is basically a simple beef stew, it has a completely different flavor from American style beef stews. And, don’t confuse this with American Goulash, which is an elbow macaroni loaded ground beef recipe with cheddar cheese that looks more like Hamburger Helper.
Hungarian Goulash is a simple dish typically made with just meat and potatoes cooked in a rich broth well seasoned with plenty of sweet paprika. I stuck with the authentic plan and skipped the carrots sometimes found in American stews.
Featured spice – Paprika
Paprika can be found in sweet, smoky and hot flavors, with a few other variations somewhere in between. This recipe uses a robust 1/4 cup of sweet Hungarian paprika giving the Goulash plenty of rich flavor and a gorgeous red hue. The Spice House is a good online resource for buying paprika.
Their classic Hungarian sweet paprika remains their top seller, and was voted best in the country by Cooks Illustrated. We bought our sweet Hungarian paprika at the Great Market Hall in Budapest but will purchase in bulk from The Spice House when our current supply runs out.
That may be sooner rather than later, given our obsession with this beef Goulash.
How to make Hungarian Style Beef Goulash:
- First make a paste with the paprika, red peppers, tomato paste and vinegar. Blend in a food processor and set aside.
- Next brown the mushrooms in a Dutch oven over medium high heat. Pour in the onions and cook until soft. Add the garlic and thyme and sauté until fragrant. Stir in the paprika mixture and diced tomatoes. Finally, add the beef cubes and beef broth.
- Cover the pot and transfer to the oven. Cook until the beef is almost tender, about 2 hours.
- Add the potatoes and carrots, if using. Add an additional cup or two of beef broth, enough to cover. Cover and return to the oven and cook for another hour.
- Remove from the oven and place on the stovetop over medium heat. Skim and remove any fat pooled on top.
- Make a slurry with the cornstarch and beef broth. Add to the pot and heat until slightly thickened. Off-heat add the remaining vinegar and season with salt and pepper to taste.
- Serve immediately with a dollop of sour cream, if desired.
Can this dish be made in a slow cooker?
Yes you can use a slow cooker instead of the oven to make Hungarian Goulash. Simply follow the directions and instead of placing the mixture in the oven, pour everything into the slow cooker. Cook on high for 4 hours or low for 7 or 8.
Our Beef Goulash is pretty fantastic as is, but I’ve noted some suggestions to vary your stew if desired:
- Feel free to add carrots at the same time as the potatoes. We didn’t use them here but usually do.
- I’ve noted a wide range of beef broth for this recipe, from 3 to 4 cups. Depending on the size of your roast, how many potatoes you use, whether or not you add carrots, etc. you may only need 3 to 3 1/2 cups of broth. However if you need additional broth or if you prefer a soupier stew, add the full 4 cups.
Beer or beef broth?
- While researching Hungarian Goulash, I found several recipes that use beer in place of some of the beef broth. Replace part of the beef broth with a bottle of beer, if desired.
- Our beef Goulash is lightly thickened at the end with 2 tablespoons cornstarch mixed with cold water or beef broth. This is not necessary but I think it adds a little something extra to the consistency. The stew is fine without the cornstarch so you can skip that step without affecting flavor.
- Purchase the best small chuck roast you can find preferably one without a lot of fat. You’ll need to remove as much visible fat as you can before adding the meat to the pot. If that’s impossible, be sure to skim the fat off the top when you remove the finished Goulash from the oven.
- We added mushrooms to our stew, but just like carrots, it’s not a traditional component of authentic Hungarian Goulash. However, we adore the earthy flavor mushrooms impart and think you will too.
- The recipe calls for 3 large onions diced very small. We use sweet onions which are perfect with the paprika. Don’t skimp on the onions!
Don’t skip the roasted red peppers.
- Cook’s Illustrated published an interesting recipe for Hungarian Goulash. While I don’t use their recipe, I do glean one step I think is genius. The recipe calls for a jar of roasted red peppers packed in water. The drained peppers are blended with the paprika, tomato paste and a little red wine vinegar.
- This beautiful paste-like puree is added to the pot with the canned tomatoes and beef cubes. By mixing the paprika with the roasted red peppers you will avoid any grittiness you may find when using large amounts of the spice.
- You can also make your own roasted sweet red bell peppers instead of using jarred.
- Many recipes found during my research called for sour cream to be added to the stew, off heat, just before serving. I don’t add sour cream to my pot of Goulash but instead serve each bowl with a dollop. Sour cream is a very nice addition as a garnish so be sure to give it a try!
- Always check the seasonings to ensure you have enough salt and pepper.
Make ahead and refrigerate the Goulash until needed.
Our Hungarian style beef Goulash keeps well for several days in the fridge. In fact, you can make this ahead and refrigerate until needed. Refrigerating the stew makes it easy to skim off any fat that has pooled on the top.
If planning to serve later, undercook the stew by about 15 minutes so the potatoes don’t break apart. Rewarm gently adding a little beef broth if needed to thin. This is a great stew to serve to company during the holidays or at a fun Hungarian themed dinner party!
You’re going to love the tender chunks of beef and the hearty rich flavor of our beef Goulash.
Be sure to serve the Goulash in big bowls with plenty of bread for dipping – just like they do in Hungary!
For another famous Hungarian dish try this Chicken Paprikash. This recipe also calls for sweet paprika along with tomatoes and chicken. Chicken Paprikash is the national dish of Hungary so I know you’re going to love it.
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