Friday, 10 April 2009


This is one of my favourite dishes during the cooler months. Very quick to cook, hearthy and satisfying with deep and rich flavours and beef that will melt in your mouth.

Absolutely scrumptious with freshly baked crusty bread but works well with mashed potatoes too.


1 kg rump steak - cut into strips or cubes
1 tbsp plain flour
2 cups of beef stock – I diluted 1 OXO™ beef cube in one cup of water to make 1 cup of stock
One red capsicum – deseeded and finely diced - optional
2 brown onions - finely sliced
3 cloves garlic – minced or grated
2 large potatoes - diced
4 tbsp tomato paste
2 tbsp smoked paprika
50gm butter
Thickened cream - optional
Olive oil
Salt and pepper
Parsley to garnish - optional
Loaf of crusty bread


Heat oil in a large sauce pan, add the beef and cook until just sealed - ensuring that the beef is still rare (cook in batches as opposed to all at once as this will prevent the beef from stewing).

Remove beef from the sauce pan and set aside.

Add the butter to the saucepan and add the capsicum, onion and garlic. Cook until the onion just changes colour.

Add the stock, tomato paste, smoked paprika and reduce the heat and simmer until liquid reduces by half.

Return the beef to the sauce pan, add in the potatoes and simmer on low heat until beef and potatoes are cooked.

Season with salt and pepper.

Serve with a dollop of cream if desired, garnish with some chopped parsley and serve either with crusty bread, mashed potatoes or even rice.

Note: if serving with mashed spuds, you may omit the diced potatoes from the goulash.

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