Beef Goulash | The #LivePeasant Campaign

PARTNEREDPOST_thumb.jpg

I’ve said it before and I’ll surely say it again: British beef and lamb are fantastic and really can’t be beaten for quality and taste!

Simply Beef and Lamb, a division of the Agriculture and Horticulture Development Board, support the Red Tractor Mark and the Quality Standard Mark for beef and lamb, so that consumers can be confident about what they are buying. Their website also provides helpful information on nutrition, understanding different cuts of meat, advice on cooking and carving and of course, lots of recipes to enjoy.

These days most of us eat far more globally than our parents and grandparents, by which I mean we travel the world on our plates; Chinese, Indian, Mexican, Thai, Vietnamese… these and many more have become a regular part of our repertoire, and it’s commonplace to find exotic ingredients in the local supermarket.

But I’d like to use this post to remind you not to overlook the joy of beef and lamb, or to forget the simple, hearty meals that have been enjoyed across the UK and Europe for generations. One-pot dishes are particularly handy for easy weekday suppers, and great for busy weekends too. The #LivePeasant is all about encouraging us to embrace a more rustic approach to cooking, and to think about traditional recipes using beef and lamb.

Food shoot at First Option studios for ADHB

One such hearty recipe recommended (and provided) by Simply Beef and Lamb is this delicious beef goulash made with stewing or braising beef.

Goulash is a Hungarian soup or stew seasoned with paprika, and popular not only in Hungary but across Central Europe, Scandinavia and Southern Europe. It originated in the 9th century with shepherds and cattle herders who carried cubes of sun-dried meat with them and reconstituted these into a nutritious stew by cooking them in water – indeed the name itself comes from gulyás which means herder. Tomato and paprika are more recent additions, but very much a part of the recipe today.

Beef Goulash

Serves 4
Preparation time: 10-15 minutes
Cooking time: 1-1½ hours

Ingredients
450g/1lb lean boneless shin, stewing or braising beef, cut into 2.5cm/1 inch cubes
Salt and freshly milled black pepper
30ml/2tbsp sunflower oil
2 large onions, peeled and sliced OR 2 x 450g packs diced onions
2 garlic cloves, peeled and crushed OR 5ml/1tsp garlic purée
15ml/1tbsp ground paprika
5ml/1tsp caraway seeds, optional
600ml/1pint good, hot beef stock
1 x 400g can chopped tomatoes
15ml/1tbsp tomato purée
15ml/1tbsp cornflour
Freshly chopped parsley, to garnish
Soured cream, to garnish

Method

  • Place the beef in a large bowl and season with salt and pepper.

Beef Goulash Simply Beef and Lamb

  • Heat the oil in a large non-stick frying pan and cook the meat in batches for 3-4 minutes until brown.
  • Transfer to a large casserole dish. In the same pan cook the onions and garlic with the paprika, caraway seeds (if used) .

Beef Goulash Simply Beef and Lamb

  • Add the stock, tomatoes and tomato purée. Bring to the boil. Reduce the heat and simmer over a low heat for 1-1½ hours.
  • Mix the cornflour with 60ml/4tbsp cold water and stir into the goulash. Bring to the boil, stirring occasionally.
  • Reduce the heat and simmer for a further 5 minutes.
  • Garnish with parsley and a swirl of soured cream before serving with cooked potatoes or pasta.

Beef Ghoulash Simply Beef and Lamb

If you are not sure which cuts of beef are best suited for which kind of dishes and cooking techniques, check out my comprehensive guide on beef cuts and cooking here.

What’s your favourite one-pot recipe for beef or lamb?

I’ll be sharing one of my own much-loved one-pot lamb recipes in a few weeks time. In the meantime, I hope you enjoy the goulash!

Recipe and images provided by Simply Beef and Lamb. This post is a paid commission for Simply Beef and Lamb and part of their #LivePeasant campaign. Visit their website for more great beef and lamb recipes and detailed nutritional information.

Please leave a comment - I love hearing from you!
12 Comments to "Beef Goulash | The #LivePeasant Campaign"

  1. Mim

    I was expecting a misspelling live pheasant there!

    For beef, it’s probably a classic beef stew. It might have beer in it, it might have red wine, it might have just stock. It will definitely have carrot, celery and onion in the base, and be finished off with lovely soft suet dumplings.

    For lamb… not so sure. Probably roasted veg with a couple of lamb chops stuck on top of the tray halfway through. I tend not to do ‘pot’ meals with lamb, Indian dishes aside, I usually roast it.

    Reply
    kaveyeats

    Heh, I did just realise that I had spelt goulash incorrectly, more of a spooky ghoul about it, so I’ve just updated!

    I love lamb chops and lamb roast so I hear you but I do adore lamb curry too!

    Reply
  2. kaveyeats

    Aah lovely, I went to Prague when I was a teenager, in the mid ’80s and it was amazing!

    Reply
  3. Katie Bryson

    Oh wow, how I love a hearty stew like beef goulash… especially as it’s still so blimmin’ chilly! I’d love it served up with giant yorkshire puddings and steamed greens… ooooh you’ve got me dreaming now!

    Reply
    kaveyeats

    Oh yes that sounds good, I love stroganoff in or with yorkshire pudds, can see they’d work with goulash too!

    Reply
  4. kaveyeats

    I’m full of cold too, blaming someone in the Dorset house for giving it to us! Yes, very comforting, I’m sure!

    Reply
  5. Camilla

    I haven’t made ghoulash for ages, more than 10 years and maybe 20 so you’ve really spurred me on to put this right as this looks so delicious and something my family would love:-) I look forward to your next #LivePeasant dish:-)

    Reply
  6. kaveyeats

    I love slow cooked meat dishes, one of my favourites, especially in cooler months!

    Reply

Please leave a comment - I love hearing from you!

Your email address will not be published. Required fields are marked *