Slow Cooked Beef Goulash Recipe

5 from 1 vote

Caraway and smoked paprika flavour this tender and mouthwatering slow-cooked beef goulash recipe.

Prep Time15

Cook Time2

Total Time2 15

Course: Main Course

Cuisine: Hungarian

Servings: people

Calories: 311kcal

Preheat oven to 150 ℃ (fan), 170 ℃.
Cut 450 grams lean boneless shin, stewing or braising beef into 2.5 cm/ 1-inch cubes and place into a bowl. Season 1 tbsp cornflour with Shetland sea salt and freshly ground black pepper and dredge the beef pieces.
Heat half of 2 tbsp sunflower oil in a saute pan and sear half the meat, until browned. Transfer into a casserole dish. Repeat with the remaining oil and meat.
In the same pan, fry 2 large red onions, diced, and 2 large garlic cloves, finely chopped until they soften. Add 4 carrots, coarsely chopped.
Add 1 tbsp smoked paprika, 1 tsp caraway seeds and 1 tbsp tomato puree and cook for a further minute.
Add 400 grams tinned chopped tomatoes and cook for another minute, scraping up the browned bits stuck to the bottom of the pan. Add 300 ml good quality beef stock and bring to the boil. Simmer for a minute or two to thicken.
Pour the tomato sauce over the beef in the casserole dish, pop the lid on and slow cook for 2 to 2.5 hours in the middle of the oven.
Serve with snipped chives and plenty of soured cream.

Leftovers freeze well. Simply defrost, reheat and serve!