Hi! Welcome to my blog. I am a major foodie, with a haphazard cooking philosophy, currently making that transition from cooking and baking for friends and family to 'wonder if I could make this my career'. Follow me for recipes, the outcomes of a few experiments, and general lovely foodiness. Opinions, reviews and recommendations are all my own.

Monday, 4 March 2013

Hearty Beef Goulash

Goulash is a traditional Hungarian dish with hundreds of varieties and recipes. The name originates from the name of the cattle-herders in Hungary, and evolved to become the name of the meat dish that the cattle-herders made. Sometimes it is made as a soup, and sometimes more as a stew. This is my interpretation of the dish, made with store cupboard ingredients, and it makes an easy, economical and hearty dish. It can be served with potatoes or rice, and is ideal for making in a slow cooker during the day, or making at the weekend and freezing in batches to take to work for individual lunches. 

The dish is wide open to substitutions and additions to use up what you have, you may consider switching the cannellini beans for kidney beans, or adding new potatoes or carrots, feel free to have some fun with this one!


1 Onion
500 grams Casserole Steak, diced
1 teaspoon Paprika
400 ml Beef Stock
400 grams (1 tin) Chopped Tomatoes
1 Red Pepper
1 Green Pepper
400 grams (1 tin) Cannellini Beans
3 teaspoons Cornflour
Salt and Pepper to taste


Take a large heavy bottomed saucepan, and heat a tablespoon of olive oil. Roughly chop the onion, and add to the pan. (You can test that the oil is hot enough by dropping a piece of the onion into the pan - if it sizzles on contact, it is ready to use) 

Once the onions have softened and turned clear, add the beef to the pan. Fry for 2 - 3 minutes until the meat browns, then add the paprika and stir until the meat is well coated. 

De-seed and chop the red and green peppers and add to the pan. Add the beef stock and the tomatoes, and stir well. Cover the pan with a lid, and leave to simmer for 1 - 1 1/2 hours. Alternatively at this point transfer the mixture to a slow cooker, and cook on the low setting for 8 hours.

When the meat has tenderised, drain the can of cannellini beans and add. Mix the cornflour with a few teaspoons of water to make a paste. Add the cornflour mixture to the pan, and stir thoroughly to thicken the goulash. Season to taste. Cook for a further 15 - 20 minutes to allow the cannellini beans to cook, then serve with potatoes or rice, or simply in a large bowl with hunks of crusty buttered bread.

I am entering this into Credit Crunch Munch run by Helen at Fuss Free Flavours and Camilla at Fab Food 4 All, as it is a brilliant dish for using up leftovers, making the most of cheaper cuts of beef, and great for freezing or portioning for lunches. Helen has asked for substitutions this month, and although there aren't any in my recipe, the dish itself is great for adapting and substituting depending on what is in the house.


  1. Mmmm... Delicious alright. What a joy to enjoy on a chilly night.  ćƒ„

    1. Too right! And chilly nights are pretty much all we have at the moment!

  2. Made this for dinner in the week, left in the slow cooker all day and it was delicious! Only change I made was to dredge the meat in seasoned flour before browning because I didn't have any cornflour. Very tasty and versatile recipe. Can see this becoming one of our regular 'use up' meals. Plus, the ultimate test, boyfriend liked it too!

    1. That's a tough test to pass! Especially what is ultimately quite a healthy dish! Glad you enjoyed the recipe Stephanie, thanks for your comment :-)


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