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



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


    Heat 1 tbsp olive oil in a flameproof casserole dish or heavy-based saucepan.
    Season the beef with salt and pepper and then dust the beef with the flour and brown in pan. Do it in three batches, adding a little extra oil for each batch. Set the browned meat aside.
    Add in the remaining oil to the casserole dish, followed by the sliced onion, finely chopped garlic and diced red peppers.
    Fry until softened, around 5-10 mins.
    Return the beef to the pan with the tomato purée and paprika. Cook, stirring, for 2 mins.
    Add the roughly chopped tomatoes, followed by the wine and the beef stock.
    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.
    When the beef is soft, season to taste with salt and pepper. To finish, add the chopped flat-leaf parsley leaves, then add a dollop of sour cream and serve.