Classic Hungarian-style Goulash

This simple classic goulash is a great recipe for a large group of guests. It can be made in up in a short space of time and the taste is incredible. I would suggest serving this with some boiled potatoes or some rustic bread.

4 hours
8 people


  • 1 tbsp olive oil
  • 750 g lean beef stewing steak cubed
  • 200 g frozen diced onion
  • 5 tbsp paprika
  • 4 beef stock cubes
  • 4 cloves garlic crushed
  • 300 g passata
  • 2 tins red kidney beans
  • 500 g frozen sliced carrots
  • 200 g pasta
  • sour cream to serve


  • Firstly, preheat the oven to 150 C / Gas.
  • In a large oven-safe casserole dish, heat the olive oil over a medium low heat. Add the beef, onion, paprika, 2 beef stock cubes and 2 crushed garlic cloves. Cook until browned and turn the heat down to a low setting.
  • Leave for about 10 minutes, stirring occasionally to prevent sticking and let the juices come out of the beef until you have an almost gravy looking sauce emerging.
  • Add the passata, beans, water, the remaining stock cubes and garlic. Chop up as many carrots as you wish and add these. It doesn't matter how many you use, the more the better!
  • Place the cover on the casserole dish and put in the preheated oven. The longer you cook this the better, if you leave it in the oven for about 2 to 3 hours it's very nice, but if you can afford to leave it on a very low (at about 110 C / Gas 1/4) setting overnight it will be even better.
  • If it starts to thicken too much just add more water until you get the consistency you wish. I like mine thicker than a soup but not completely solid!
  • Leave the pasta until very last (about an hour before you plan to take it out of the oven). Simply add the pasta to the casserole and continue to cook in the oven.
  • Serve with a dollop of sour cream - you don't need to add this, but I find it makes it so much better!