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Quick and easy beef goulash

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1 kg blade steak or beef stir-fry strips
3 medium onions, cut into thin wedges
3 cloves garlic, crushed
2 red capsicums, chopped
2 tbsp sweet paprika
2 tbsp caraway seeds
1 tsp sugar
2 tbsp tomato paste
2 cups beef stock
1/2 cup sour cream
2 tsp cornflour
pasta or egg noodles to serve


1 Preheat oven to 180°C. Slice the steaks across the grain into strips (about 1cm wide). Season the beef with salt and pepper, add a little oil and mix well.
2 Heat a wok or frypan, ensure it is hot. Stir-fry the beef in 3 batches, remove each batch and place in a casserole dish. Add a little oil to the pan, add the onion, garlic and capsicum and cook for 2 minutes. Add the paprika, caraway seeds and sugar, cook stirring for 1 minute. Add the tomato paste and stock, continue to stir until the mixture boils. Pour over the beef in the casserole dish and stir to combine.
3 Cover the casserole dish, place in the oven and cook for 30-40 minutes or until the beef is tender. In the last 10 minutes of cooking time, stir in the combined sour cream and cornflour. Serve with pasta or noodles.