Beef
Cottage Pie
Cottage pie tops a savoury minced-beef filling with mashed potato. A reduced filling supports the potato layer, while forked ridges on top create extra…
Beef
Beef Goulash
This beef goulash uses sweet paprika, onion and caraway to flavour a tomato-rich braise with potatoes and peppers. The beef should become tender while the potatoes remain recognisable. Paprika provides both flavour and colour and needs protection from scorching.
Home Cook View
Follow the measured ingredients, numbered method, substitutions, safety notes and cooking mode below.
Professional Kitchen View
Standard Yield4 servings
Professional Chef Notes
Use sweet paprika rather than replacing the full amount with hot chilli powder. Chuck suits the long simmer. Cut potatoes into substantial, even pieces so they do not disintegrate before the beef is ready.
Soften the onions and briefly cook paprika with sufficient moisture or reduced heat. Braise the beef gently, adding the potatoes at the stage specified in the method. Check tenderness rather than relying on a fixed timer alone.
Bitter paprika usually indicates scorching and cannot be removed from the pot. If potatoes are ready before the beef, lift them out while the meat continues cooking. If the sauce is thin, reduce after the solids reach the desired texture.
About This Recipe
This beef goulash uses sweet paprika, onion and caraway to flavour a tomato-rich braise with potatoes and peppers. The beef should become tender while the potatoes remain recognisable. Paprika provides both flavour and colour and needs protection from scorching.
Before You Start
1. Read firstRead every step once before switching on the cooker.
2. MeasureWeigh and prepare all ingredients in the order listed.
3. Control heatLow means a gentle bubble, medium cooks steadily, and high is for quick browning.
4. Check donenessUse the texture, timing and safe-temperature checks written in the method.
Equipment
- ✓ Heavy lidded pot
- ✓ Wooden spoon
Ingredients
Easy Step-by-Step Method
Complete one numbered step before moving to the next. Keep the heat and timing exactly as written.
- Brown beef: Heat oil in a heavy pot, brown beef in small batches and set aside.
- Soften onions: Cook onions in the pot for 10 minutes. Add garlic, pepper and caraway for 2 minutes.
- Protect the paprika: Take the pot briefly off the heat. Stir in paprika and tomato paste, then immediately add tomatoes and stock so the spice cannot scorch.
- Braise: Return beef, add salt and pepper, cover and simmer very gently for 1½ hours.
- Add potatoes: Add potato cubes and continue simmering for 25–35 minutes, until both beef and potatoes are tender. Add water if the sauce gets too thick.
- Serve: Taste and adjust seasoning. Let stand for 5 minutes before serving in deep bowls.
Chef Notes & Tips
Sweet paprika is the main spice here; hot paprika in the same quantity would make a very different dish. Chuck becomes tender with time, not a rapid boil.
Ingredient choices: Use sweet paprika rather than replacing the full amount with hot chilli powder. Chuck suits the long simmer. Cut potatoes into substantial, even pieces so they do not disintegrate before the beef is ready.
Cooking control: Soften the onions and briefly cook paprika with sufficient moisture or reduced heat. Braise the beef gently, adding the potatoes at the stage specified in the method. Check tenderness rather than relying on a fixed timer alone.
If something goes wrong: Bitter paprika usually indicates scorching and cannot be removed from the pot. If potatoes are ready before the beef, lift them out while the meat continues cooking. If the sauce is thin, reduce after the solids reach the desired texture.
Ingredient Substitutions
- ↔ Beef chuck → beef shin
- ↔ Red pepper → green pepper
- ↔ Caraway → omit if unavailable
Food Safety & Doneness
For intact beef steaks and roasts, reach at least 63°C and rest for 3 minutes. Braising cuts need longer for fork-tender texture. Keep raw-meat utensils away from cooked food.
Serving & Plating
Serve in deep bowls with beef, potato and pepper distributed evenly. Bread is optional; the potatoes already provide a starch component.
Storage
Refrigerate promptly in shallow covered containers at 4°C or below and use within 3 days. Reheat only the portion needed to at least 74°C throughout. Discard food left unrefrigerated for more than 2 hours, or 1 hour above 32°C.
Discover More
Related Recipes
Beef
Beef
Beef Souvlaki Plate
Beef souvlaki serves lemon-oregano seasoned steak pieces with peppers, onions, pita and tzatziki. A quick cook suits the sirloin, while the cool yogurt sauce…
Beef
Nepali Beef Curry
This beef curry uses an onion-tomato masala with cumin, coriander, ginger and garlic. It is presented as a Nepali-style spice preparation, not a claim…
Community Reviews
Rate & Review This Recipe
No reviews yet. Be the first to rate this recipe.