Beef goulash is one of the first dishes I learned to cook on my own. The original recipe is from Seventeen magazine – that’s how long I have been making this dish…;-)
Beef goulash
(serves 6)
- 2 onions, chopped
- 2 cloves garlic, minced
- 750g stewing beef
- 1/4 cup oil
- 2 Tb paprika
- 2 tsp salt
- 1/4 tsp pepper
- 2 Tb flour
- 5 cups hot water
- 1/3 cup red wine vinegar
- 1 bay leaf
- 2 cups beef stock
- 1/4 cup tomato paste
- 2 tsp Worcestershire sauce
- 2 potatoes
- 2 carrots
- 2 courgettes
- sour cream, to serve (optional)
- In a large soup pot, heat the oil and saute the onion and garlic.
- Turn up the heat, add the beef and brown for ten minutes. Stir in the paprika, salt and pepper.
- Sprinkle flour over the meat, stirring quickly to blend. Gradually add the hot water, followed by the vinegar and bay leaf.
- Bring to a boil, reduce the heat, and cover. Leave to simmer for about one and half hours, or until the meat is tender.
- Whisk together the beef stock, tomato paste and Worcestershire sauce. Add to the pot, along with the carrots and potatoes. Cover and simmer for twenty minutes more.
- Add the zucchini and simmer for another fifteen minutes, or until the vegetables are tender.
- Adjust the seasoning and serve with a dollop of sour cream.
Ten More Bites 
Please…dont call this soup “goulash” There is no zucchini, no wine vinegar, and absolute no Worcestershire sauce. The main main spice for ‘are goulash” is the cumin. The hungarian one…
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I’m sure you’re right, Veronika — and if you have an authentic Hungarian goulash recipe you’d like to share, I’d love to try it 🙂
I used to make this recipe as a teenager and loved it, but I lost the recipe. So glad to have found it. Now if I can find Seventeen’s cherry cheese pie, I’ll be a happy woman.
Glad to be of service 🙂 And if you happen to have their recipe for that Christmas ring/bread with the dried apricots, I would be a happy woman myself…