Winter warmer recipe – Rich beef goulash

Winter warming recipe – Rich beef goulash

Prep Time
30 mins
Cook Time
2.5 – 3hrs
Total Time
3.5 hrs

Course: Main
Servings: 4
Author: Claire Brookman – Super food Ideas

An old Hungarian classic that is perfect for winter dinners and re-heats well for work lunches too. High in protein, low in carbs and low GI – this unctuous meal will fill you and warm your tootsies to get through the cold winter months.



2 tablespoons olive oil
750g gravy beef, trimmed, cut into 3cm cubes
1 large brown onion, finely chopped
2 garlic cloves, crushed
200g button mushrooms, quartered
2 large red capsicums, cut into 2cm pieces
2 tablespoons plain flour
2 tablespoons smoked paprika (sweet paprika can also be used)
2 dried bay leaves
2 cups Massel beef stock
400g can diced tomatoes
2 tablespoons sour cream
Cooked egg noodles, polenta or whatever you carb you prefer
Chopped fresh flat leaf parsley, to serve
Sour cream or yoghurt, to serve


  1. Preheat oven to 180°C/160°C fan-forced. Heat half the 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 remaining oil in dish. Add onion, garlic, mushrooms and capsicum. Cook, stirring, for 5 minutes or until onion has softened. Return beef to dish. Add flour and paprika. Cook, stirring, for 1 minute. Add bay leaves.
  3. Stir in stock and tomato. Cover dish. Bring to the boil. Transfer to oven. Bake for 2 hours or until beef is tender.
  4.  Spoon 1/4 cup liquid from goulash into a bowl. Add sour cream/yogurt. Stir until smooth and combined. Add to goulash. Stir to combine. Serve with egg noodles or your choice of carb , parsley and sour cream.


  • You could cook the casserole at 160C/140C for 3 hours.
  • You could use beef chuck, skirt, topside or blade instead of gravy beef

NUTRITION (per serving)

Energy: 2024 KJ

Fat Total: 21.9g

Saturated Fat: 7.9g

Fibre: 6.6g

Protein: 49.3

Cholesterol: 124mg

Sodium: 827mg

Carbs: 19.2 (Total)


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