Pete Goffe-Wood’s Hungarian Goulash

Pete Goffe-Wood used simple spices to add a Hungarian-flavour twist to your regular beef stew! Serve it with flat-leaf parsley and a dollop of sour cream.




  • Beef
  • Soups and Stews
  • Soups, Stews & Potjies



Prep Time

20 minutes

Cooking Time

2 hours


  • 700g Food Lover’s Market Beef Goulash
  • 50g flour
  • 100ml canola oil
  • 1 large onion, thinly sliced
  • 3 cloves garlic, finely chopped
  • 2 red peppers, seeded and neatly chopped
  • 30ml (2 tbsp) tomato purée
  • 30ml (2 tbsp) paprika
  • 2 tomatoes, blanched, peeled and roughly chopped
  • 100ml red wine
  • 500ml (2 cups) beef stock
  • 10g flat leaf parsley, roughly chopped
  • 150ml sour cream or crème fraîche


  1. Heat 1 tbsp olive oil in a flameproof casserole dish or heavy-based saucepan.
  2. Season the beef with salt and pepper and then dust the beef with the flour and brown in pan.
  3. Do it in three batches, adding a little extra oil for each batch. Set the browned meat aside.
  4. Add in the remaining oil to the casserole dish, followed by the sliced onion, finely chopped garlic and diced red peppers.
  5. Fry until softened, around 5-10 mins.
  6. Return the beef to the pan with the tomato purée and paprika.
  7. Cook, stirring, for 2 mins
  8. Add the roughly chopped tomatoes, followed by the wine and the beef stock.
  9. Cover and bake in the oven for 1 hr 30 mins - 2 hrs at 150°C. Alternatively, cover and cook it on the hob on a gentle heat for about an hour, removing the lid after 45 mins.
  10. When the beef is soft, season to taste with salt and pepper.
  11. To finish, add the chopped flat-leaf parsley leaves, then add a dollop of sour cream and serve.