Beef Goulash

Beef Goulash


  • 1½lb (675g) stewing steak
  • 2tbsp (1 oz) 25 g dripping (fat from roasted meat)
  • 8oz (225g) onions, sliced
  • 2 level tbsp paprika
  • ¼ cup (1 oz) 30g plain flour (all purpose)
  • 14oz (397g) can of peeled tomatoes
  • 1¼ cup (½ pint) 300ml water
  • 1 beef bouillon cube (stock cube)
  • Salt and pepper
  • 1 large green pepper, seeded and cut into strips


  1. Cut the meat into neat 1 in. (2.5cm) cubes.
  2. Melt the dripping in a saucepan and fry the meat for 3-4 minutes to quickly seal and brown.
  3. Lift it out with a slotted spoon and keep on one side.
  4. Add the onions to the pan and fry for 5 minutes to lightly brown.
  5. Stir in the paprika pepper and flour and cook for 1 minute.
  6. Add the tomatoes, water, crumbled bouillon cube, salt and pepper and bring to the boil, stirring until thickened.
  7. Return the meat to the pan, partially cover with a lid and simmer very gently for 1½hours.
  8. Add the green pepper and continue cooking for a further hour or until the meat is tender.
  9. Taste and check seasoning.
  10. Turn into a warm serving dish.

Accompaniments: This is tasty served piping hot with buttered noodles.