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    Hungarian Beef Goulash

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    Hungarian Beef Goulash

    Waitrose Aberdeen Angus Diced Braising Steak is ideal for slow cooking as it is marbled with fat which results in a rich, tender stew. The Waitrose Aberdeen Angus Beef Scheme ensures that the highest standards of animal welfare are used to produce this top quality meat.

    • Preparation time: 10 minutes
    • Cooking time: 120 minutes
    • Total time: 2 hours 10 minutes 60 minutes 60 minutes 10 minutes

    Serves: 6


    • Salt
    • Freshly ground black pepper
    • 2 tbsp plain flour
    • 1kg Waitrose Aberdeen Angus Diced Braising Steak (available from the service counter)
    • 2 tbsp olive oil
    • 50g butter
    • 3 medium onions, thinly sliced
    • 185g jar Dantza Pimientos del Piquillo, drained and thickly sliced
    • 2 tsp Bart Spices Paprika
    • 200ml beef stock
    • 142ml tub Waitrose Soured Cream
    • 1 tbsp snipped fresh chives


    1. Preheat the oven to 150°C, gas mark 2. Season the flour and use to coat the beef. Heat the oil and butter in a heavy-based, flameproof casserole dish until the butter has melted. Fry the beef in batches until the outside is sealed and browned. Use a slotted spoon to remove the beef to a plate and set aside.
    2. Return the casserole to the heat and fry the onions gently for 4-5 minutes or until golden brown. Add the pimientos and continue to cook for 5 minutes. Stir in the paprika, cook for 1 minute, then pour in the stock.
    3. Return the beef to the casserole, stir to combine all ingredients and bring to the boil. Cover and cook in the oven for 1 1⁄2 hours, or until the beef is tender.
    4. Remove from the oven, check the seasoning and skim any fat from the surface. Stir in the soured cream. Serve with tagliatelle and garnish with snipped chives.

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    Cook's tips

    This stew can be made 1-2 days in advance as this improves the flavour. Chill in the fridge after step 3. Reheat on the hob for about 15-20 minutes or until the goulash is piping hot


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    5 stars