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    Prepared in just 10 minutes, allow 3½ hours for this slow cooked dish to become tender and flavoursome.

    • Preparation time: 10 minutes
    • Cooking time: 3 hours 30 minutes
    • Total time: 3 hours 40 minutes 60 minutes 60 minutes 60 minutes 40 minutes

    Serves: 6


    • 1.5kg braising steak
    • 3 tbsp plain flour
    • 3 tbsp paprika
    • 500g onions, sliced
    • 3 garlic cloves, sliced
    • 1 red chilli, finely chopped, deseeded
    • 2 tbsp tomato purée
    • 150ml red wine vinegar
    • 500ml beef stock
    • 400g can chopped tomatoes
    • 2 bay leaves
    • 2 lemon peel strips
    • 1 tbsp olive oil
    • 15g butter
    • 250g chestnut mushrooms, sliced
    • 3 tbsp chopped flat-leaf parsley
    • 6 tbsp soured cream


    1. Preheat the oven to 170c, gas mark 3. Cut the steak into 4cm chunks. Put the flour and 1 tbsp paprika in a bowl; season and stir to combine. Add the steak, toss to coat and transfer to a casserole.
    2. Add the onions, garlic, chilli, tomato purée, red wine vinegar, stock, tomatoes, bay leaves, lemon peel and 2 tbsp paprika. Mix; add a little water. Cover and cook for 3 hours 30 minutes.
    3. Heat the oil and butter in a pan; cook the mushrooms for 5 minutes. Add to the goulash; scatter with parsley. Spoon over the soured cream and serve with gnocchi.

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    Drinks recommendation

    A well-structured red, and although the tannat is quite sturdy, the merlot gives it a softness that makes it wonderful with food. Pizzorno Merlot/Tannat 2006 Uruguay. Bin 38459


    Average user rating

    4 stars