Rich Beef Goulash – Amah’s Kitchen

Irish Stew

GoulashThe word gulyás (goulash) originally meant only “herdsman”, but over time the dish became gulyáshús (goulash meat) – that is to say, a meat dish which was prepared by herdsmen. Today, gulyás refers both to the herdsmen, and to the soup.

From the Middle Ages until well into the 19th century, the Puszta was the home of massive herds of cattle. They were driven, in their tens of thousands, to Europe’s biggest cattle markets in Moravia, Vienna, Nuremberg and Venice. The herdsmen made sure that there were always some cattle that had to be slaughtered along the way, the flesh of which provided them with goulash.

Rich Beef Goulash

Serves 2


  • 1 tablespoon olive oil
  • 400g gravy beef, trimmed, cut into 3cm cubes
  • 1 onion, finely chopped
  • 1 garlic clove, crushed
  • 100 g button mushrooms, quartered
  • 1 large red capsicum, cut into 2cm pieces
  • 1 tablespoon plain flour
  • 1 tablespoon sweet paprika
  • 1 dried bay leaf
  • 1 cup beef stock
  • 200g diced tomatoes
  • 1 tablespoons sour cream
  • Fresh flat leaf parsley (chopped)
  • Additional sour cream, to serve


  1. Heat half a tablespoon of oil in a large, heavy-based, flameproof casserole dish over medium-high heat. Cook beef, in batches, for 5 to 6 minutes or until browned. Transfer to a bowl.
  2. Heat a further half tablespoon of oil in the dish. Add onion, garlic, mushrooms and capsicum. Cook, for 5 minutes or until onion has softened.
  3. Return the beef to the dish and add flour and paprika. Cook, stirring, for a minute.
  4. Add bay leaf.
  5. Stir in stock and tomato. Cover the dish and bring to the boil.
  6. Transfer to a 180°C preheated oven and cook for 2 hours or until beef is tender.
  7. Spoon ¼ cup of the gravy from the goulash into a bowl. Add sour cream and combine until smooth. Stir into the goulash.
  8. Garnish with parsley and top with sour cream to serve.

Serve with crusty bread, egg noodles, or rice.



I saw a bank that said "24 Hour Banking", but I don't have that much time.”
Steven Wright