Beef goulash







Cook Time

125-130 Min


  • 450g/1lb stewing beef, cubed
  • 1 onion, chopped
  • 2 teaspoons sunflower oil
  • 175ml/6fl oz beer
  • 175ml/6fl oz water
  • 50ml/2fl oz tomato purée
  • 1 tablespoon paprika
  • 1⁄4 teaspoon salt
  • 1⁄4 teaspoon caraway seeds
  • 450g/1lb potatoes
  • 225g/8oz canned sauerkraut
  • 2 tablespoons snipped fresh flat-leaf parsley
  • In a frying pan, cook the beef and onion in the oil until the beef is brown. Add the beer, water, tomato purée, paprika, salt and caraway seeds. Cover and simmer for 1 1⁄4–1 1⁄2 hours.
  • Add the potatoes, undrained sauerkraut and parsley to the pan. Cook, covered, for about 20 minutes until the vegetables are tender. Remove the lid from the pan and cook, uncovered, for a further 10 minutes or until the mixture is thickened and most of the liquid has evaporated.
  • Serve hot with rice.
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