Traditional Beef Goulash is avery traditional beef casserole that is hearty, delicious and easy on the hip pocket! Not only is it delicious the day you cook it – it is even better the next day – and the day after that.
Traditional Beef Goulash can be cooked in bulk and frozen for up to 12 months.
Traditional Beef Goulash
A hearty and flavorful beef goulash simmered with onions, paprika, and spices. Tender, rich, and perfect for a comforting, traditional meal.
4
servings20
minutes1
hour30
minutes450
kcal1
hour50
minutesKeep the screen of your device on
Ingredients
750 gram Rump steak
1 tbsp Olive oil
1 Brown onion-chopped finely
2 Large potatoes, cut into quarters
2 tsp garlic-crushed
2 Carrots, chopped roughly
1 tbsp Paprika
1 tbsp Corn flour
1 cup Evaporated milk
1 red capsicum* -chopped finely
2 tbsp Tomato paste
Salt and pepper-to taste
Directions
- Chop the rump steak into 1.5cm pieces.
- Heat the oil in a heavy based pot and brown the meat well.
- Remove from the heat.
- Add the garlic, capsicum and the onion to the pan and cook until tender.
- Pour in the evaporated milk and add the paprika.
- Dissolve the cornflour in splash of warm water and add to the mix.
- Bring the mixture to the boil, and then reduce the heat to simmer.
- Return the beef to the pan and add the tomato paste.
- Simmer for 10 – 15 minutes on low heat or until the meat is tender.
Notes
- Beef Goulash can be frozen for up to 12 months.
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