Welsh Beef goulash

  • Prep time 20 mins
  • Cook time 2 hrs
  • Serves 4


  • 750g PGI Welsh Beef chuck steak (braising steak), cut into chunky cubes
  • 2 large onions, cut into wedges
  • 3 garlic cloves, crushed
  • 1 tbsp oil
  • Seasoning
  • 1 tbsp paprika
  • 1 tbsp smoked paprika
  • 150g chestnut mushrooms, quartered
  • Splash of red wine vinegar
  • 1 red pepper, deseeded and cut into chunks
  • 1 orange pepper, deseeded and cut into chunks
  • 2 tbsp tomato purée
  • 600ml beef stock
  • 1 x 400g tin of chopped tomatoes
  • 1 tbsp cornflour to thicken (if required)

To serve:

  • Soured cream
  • Parsley, chopped
  • Crusty bread


  1. Preheat the oven to 170˚C / 150˚C fan / Gas 3.
  2. Heat the oil in a pan or flameproof casserole dish and fry the beef in two batches until nice and brown. Return all the beef into the dish.
  3. Add the onions and mushrooms and fry for a few minutes to colour. Add the garlic and stir for a further minute.
  4. Add the paprika spices and stir well. Add a splash of red wine vinegar.
  5. Add the tomatoes, stock and seasoning, stir well and bring to the boil. Cover with a lid and place in the oven for 1 hour 30 minutes.
  6. Add the peppers and cook for a further 30 minutes or until the beef is tender.
  7. Prior to serving, thicken if required.
  8. Serve with spoonfuls of soured cream and chopped parsley.
  9. Delicious served with chunky bread, rice or buttered pasta.
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