Beef Goulash


  • 600g lean beef, cubed
  • 1 tbsp plain flour
  • 2 x tsp smoked paprika
  • ½ tsp ground pepper
  • 1 large onion, diced
  • 1 clove garlic, crushed
  • 1 large red or green capsicum, sliced
  • 2 large stalks of celery, chopped
  • 1 large carrot, chopped
  • 150-200g mushrooms, sliced
  • 1 x tsp thyme (fresh or dried)
  • 1 x tsp mixed herbs
  • 1 cup beef stock
  • 400g tin of chopped tomatoes
  • 200mL red wine
  • ⅓ cup tomato paste (1 sachet)
  • Extra steamed veggies, to serve - broccolli, beans and zucchini works well.
  • Mash, to serve (See 'Basics')


  • Place beef, flour, paprika and pepper in a large bowl – toss to coat.
  • In a hot pan, add half of the beef and cook until just brown. Repeat with the remaining half of the beef. Then transfer all meat to a dish.
  • Add onions, garlic, capsicum, celery, carrots, mushrooms and herbs to same frying pan with 2 tablespoons of water. Reduced heat and cook until softened.
  • Add beef to vegetable mix and add stock, tomatoes, wine and tomato paste.
  • Bring to the boil then reduce to a light simmer. Continue to simmer until sauce thickens and meat is tender – at least 20-30mins. (Note: this can also be done for 6-8 hrs in the slow cooker OR 30-35mins in the pressure cooker)
  • Steam a range of veggies – such as above and prepare mash.
  • Serve with recommended portion of mash and a side of extra steamed veggies

Lower Carbohydrate adaptation:
Use cauliflower mash to serve.

Use a cheaper cut of meat. Place all ingredients in and cook on low for 6-8 hours.

Use a cheaper cut of meat. Place all ingredients in and cook on high for 30 mins. Let the pressure release naturally.