Beef Goulash


  • lb (700 g) lean braising steak
  • 1 lb (450 g) onions
  • 2 tablespoons oil
  • 1 clove garlic
  • 1 level teaspoon caraway seeds
  • 1 rounded tablespoon paprika
  • salt and freshly milled pepper
  • 1 level tablespoon plain flour
  • 1 tablespoon concentrated tomato purée
  • ¾ pint (400 ml) beef stock
  • 2–3 tablespoons soured cream or yoghurt
  • chopped parsley, to garnish


Trim the beef and cut into bite-sized pieces. Peel and thinly slice the onions. Heat the oil in a flameproof casserole over moderate heat, add the meat and fry to brown all over. Add the sliced onions. Peel the garlic and mash together with the caraway seeds. Add to the pan along with the paprika and season with salt and pepper. Stir well, cover with a lid, lower the heat and cook gently for 1 hour, stirring occasionally. Do not add any water – sufficient juices come from the onions, which make the flavour very good.

Sprinkle in the flour and stir to blend. Add the tomato purée and stock and bring to the boil. Transfer to an oven heated to 350°F (180°C) or gas no. 4 and cook for a further 1 hour, or until the meat is tender.

Stir in the soured cream or yoghurt and sprinkle with chopped parsley. Check seasoning. Serve with buttered noodles.