Our Favourite Beef Goulash

This easy recipe for falling-apart beef in a slow-cooked, rich paprika sauce never fails to hit the spot. 


  1. Brown the diced beef in hot olive oil.  You are not trying to cook it through, just developing hundreds of additional flavour molecules via the Myard reaction!  This is easiest to do if your meat is dry to start with and you briefly sear the pieces not too closely together over a very high heat.  Work in batches and set the browned meat aside. 
  2. Turn heat to medium and cook onion until just about translucent.  Add garlic, return the beef to the pan and mix through the flour and paprika.  
  3. Add the tin of tomatoes, season with salt and pepper then bring to simmering point. 
  4. Cook for 2-3 hours in a slow cooker (or at 140 C in a casserole with a tight-fitting lid). 
  5. Add chopped pepper and cook for a further 30 mins. 
  6. To serve, sprinkle with additional paprika and chives and a generous dollop of sour cream.  It is delicious with salad, rice and garlic bread - hope you enjoy it as much as we do! 

  • 500g diced Highland Beef
  • 2 onions, roughly chopped
  • 2 cloves crushed garlic
  • 1 rounded Tablespoon plain flour
  • 1 rounded Tablespoon smoked paprika
  • 1x tin chopped tomatoes
  • 1x green or red pepper, chopped into 4cm pieces.
  • Sour cream
  • Chives and additional paprika (to decorate)
  • Preheat oven to 140 C or use a slow cooker.