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Home » meat » paprika beef (goulash)

paprika beef (goulash)

15 January, 2015 Last Modified: November 3, 2020

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Slow cooked paprika beef, a flavoursome dish using beef brisket and smoky paprika spice. A great Winter warmer dish.

This slow cooked paprika beef dish is an old recipe of mine that I’ve cooked for many years. It’s a reliable recipe as aside from it’s simplicity to cook, it packs a real flavour punch.

A table setting of beef paprika goulash in a blue bowl, a bowl of white rice to the back served with sour cream and a tin of La Chinata smoked paprika to the side.

What makes this dish such a great hit with the family is the addition of smoky paprika to the dish. It add flavour without adding the heat of spice that children often find too much. Both my children love this dish and have eaten it from a young age. They love spice but can’t always take too much heat.

This beef stew with smoked paprika is comfort food in a bowl for me. On a cold, wet day I really don’t think there is anything that cheers the soul quite as much as a hearty bowl of stew, served either with a chunk of crusty bread or a dollop of buttery, creamy mash.

This paprika beef stew is similar in style to a beef goulash, in that it uses beef, smoked paprika, peppers and lots of onions. However, a traditional beef goulash would be cooked and finished with sour cream, whereas I like to leave it out! I had a friend, who’s mother was Hungarian and she said the trick to making a good paprika beef stew or beef goulash, was to add plenty onion.

Recipe steps:

Diced beef tossed in a paprika spice mix sitting in a white bowl about to be cooked before being added to a casserole.
Cut the beef into large chunks and rub with smoked paprika and season well. Brown the meat in a large, heavy bottomed casserole dish and brown to seal on all sides.
Diced beef, coated in paprika that has been browned off in a pan alongside a pan with vegetables cooking down to put together to make a beef goulash.
Remove the beef from the pan and place in a bowl.
Chopped red peppers, onions, carrots and leeks mixed with paprika and cooking in a casserole pan.
Meanwhile, add the vegetables to the pan and stir to soften a little.
A hand adding red wine from a bottle to chopped vegetables in preparation of making a paprika beef casserole with the diced beef just at the bottom ready to add to the casserole.
Pour the red wine into the casserole and deglaze the pan.
A cooked casserole of paprika beef (beef goulash) topped with fresh chopped parsley.
Add the beef back into the pan and add the remaining ingredients. Place the lid on the pan and pop the casserole into the oven to cook gently at 140CFan for 4 hours.

What cuts of beef are good for slow cooking?

Beef brisket is one of my favourite cuts to slow cook with as its full of flavour and ideal in this beef stew with paprika. Brisket has a good amount of fat in the meat and that fat renders down beautifully into the stew, giving you a delicious gravy.

However, this paprika beef stew works equally well with other slow braising cuts such as beef shoulder; beef shin; or rib trim.

Do I have to brown the beef first?

This a question that is often asked, “should I brown the beef first before adding to the stew?” What I would say is that a little effort up front to brown the meat, really does make a difference to the finished paprika beef stew Searing the beef well really adds to the flavour of the gravy.

When you add the wine to deglaze the pan make sure you scrape the bottom of the pan and pick up any of the residue left from searing the meat. You will be rewarded with really flavoursome gravy for your efforts.

a closeup of a bowl of smoked paprika beef on a blue napkin and blue background

Can I make this stew in a slow cooker?

This beef stew with smoked paprika can easily be made in a slow cooker rather than in a casserole dish in the oven as I have done here. Simply brown the meat and vegetables and deglaze the pan to get every last bit of flavour from it. Then place the ingredients into your slow cooker and cook on low for 7-8 hours or high at 4-5 hours.

How to thicken the gravy?

You may also wish to thicken the gravy a little, this is really simple. Remove some of the gravy from the dish and stir through 1-2 tsp of cornflour and add it back into the pan, stirring until the sauce has thickened.

What would you serve to accompany this stew?

You can serve this beef goulash with sour cream and some crusty bread to soak up the juices. However my personal favourite is when I serve it alongside some creamy, buttery mashed potato and some steamed green vegetables tossed in a little butter and black pepper. Perfectly simple, if a little slow, comfort food.

smoked paprika beef casserole served with a bowl of rice on a blue backdrop with blue napkins and a tin of smoked paprika in the back

Can you make this stew ahead of time?

Yes, as with all meat based stews they can be prepared a day ahead. Simply cook the paprika beef as per the recipe, allow it to cool, before covering it and leaving it overnight in the fridge. This will actually improve the flavours of the dish, as the beef will take on the flavours of the gravy, giving it a more intense flavour. Stews, soups and curries always taste better the next day!

Can I freeze this stew?

This beef goulash can be easily frozen as can any leftovers. I have been known to make double the quantity, eating one portion and saving the rest for later. Once cooked, simply allow to cool and place in a covered box in the freezer. When ready to eat remove from the freezer and defrost thoroughly before heating up and serving.

Pin the recipe:

a pinterest collage of a hearty bowl of paprika beef with a serving of rice and sour cream

Additional recipe suggestions:

If you like this recipe then try some of our other warming beef recipes:

  • Beef Cheek Braised in Red Wine
  • Italian Beef Ragu
  • Smoked Beef Chilli
  • Spicy Slow Cooked Beef
  • Asian Beef Shoulder

Looking for inspiration for feeding the family mid week, then take a look at our Ultimate Guide to Family Dinners. Full of useful hints, tips and recipes.

paprika beef casserole in a blue bowl closeup

slow cooked paprika beef (goulash)

This slow cooked beef dish using beef brisket is a one pot dish. A great Winter warming stew with the smokiness of paprika.
5 from 13 votes
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Prep Time: 30 mins
Cook Time: 4 hrs
Total Time: 4 hrs 30 mins
Servings: 6 servings
Calories: 468kcal
Author: Lesley Garden

Equipment

  • 1 large heavy based casserole dish with a tight fitting lid or a slow cooker

Ingredients

  • 1 kg beef brisket joint (or similar stewing cut of beef)
  • 1 tbsp smoked paprika
  • salt and black pepper
  • 2 tbsp olive oil
  • 3 large onions (quartered)
  • 2 sticks celery (chopped)
  • 2 large carrots (peeled and sliced)
  • 1 red pepper (deseed and sliced into cubes)
  • 4-6 cloves garlic (sliced)
  • 1 bunch parsley (chopped)
  • 1 glass red wine
  • 250 ml tomato passata
  • 1 tbsp worchester sauce
  • 1 Knorr rich beef stock pot
  • 1 tsp salt
  • 1 tsp sugar

Instructions

  • Cut the brisket into large chunks and roll the pieces in the smoked paprika, salt and pepper, taking care to cover all sides. Cutting the brisket up allows for better coverage of spice into the meat. Heat the oil in a heavy based casserole and brown the meat on all sides, remove from the pan and set aside.
  • Put all the vegetables into the casserole and saute gently for 5 minutes, allowing the onions to soften a little but not colour. Pour the red wine over the vegetables and cook for 2 minutes to deglaze the pan and allow some of the alcohol to burn off.
  • Add the remaining ingredients to the pan stir to combine. Return the beef to the pan, along with any beef juices. Cover with a lid and cook in a low oven 150C/140CFan for approximately 4 hours or until the beef pulls apart. If the dish looks like it is drying out, add a little water to loosen the gravy as required.

Notes

This recipe uses beef brisket however works equally well with other slow braise joints such as beef shoulder, shin or rib trim.
Delicious when served with either sour cream and some crusty bread to soak up the juices, or creamy mashed potatoes and some green vegetables tossed in a little butter and black pepper. If you prefer a smoother gravy, remove the steak and blitz the gravy and stewed vegetables with a hand-blender to make a thick, smooth gravy.
Nutrition Facts
slow cooked paprika beef (goulash)
Amount Per Serving
Calories 468 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 5g31%
Cholesterol 103mg34%
Sodium 786mg34%
Potassium 1075mg31%
Carbohydrates 17g6%
Fiber 3g13%
Sugar 8g9%
Protein 37g74%
Vitamin A 4696IU94%
Vitamin C 36mg44%
Calcium 61mg6%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.

• Please note that the nutrition information provided above is approximate and meant as a guideline only •

Course : Main Course
Cuisine : British
Keyword : Onepot, slow cooked
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Tagged With: comfort food, one pot, slow cook, spice 19 Comments

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Reader Interactions

Comments

  1. Eb Gargano | Easy Peasy Foodie

    9 November, 2020 at 13:48

    5 stars
    YUM! I love goulash so much. It’s a real fave in this house 😀

    Reply
    • Lesley

      9 November, 2020 at 14:00

      Thank you Eb, a real favourite in my house too, everyone loves it! Lesley

      Reply
  2. Cat

    8 November, 2020 at 21:49

    5 stars
    This looks so delicious! So comforting and warming.

    Reply
    • Lesley

      9 November, 2020 at 12:33

      Thank you Cat, this is comfort food perfection in a bowl for me! Lesley

      Reply
  3. Jacqui – Recipes Made Easy:Only Crumbs Remain

    6 November, 2020 at 19:13

    5 stars
    That is one rich and meaty looking stew. I usually use sweet paprika with goulash but rather like the idea of using smoked paprika for a change.

    Reply
    • Lesley

      9 November, 2020 at 12:33

      Thank you Jacqui, the smoked paprika adds a lovely smokiness to the stew. Lesley

      Reply
  4. Midge @ Peachicks' Bakery

    6 November, 2020 at 11:40

    5 stars
    What a perfect dish for the Autumn! This would definitely go down well with The Peas! Thanks for sharing with #CookBlogShare 🙂

    Reply
  5. Janice

    4 November, 2020 at 19:39

    5 stars
    Smoked Paprika is my favourite spice. This is very much my kind of food and I’ll be making your goulash very soon.

    Reply
    • Lesley

      5 November, 2020 at 10:59

      Thank you Janice, it’s the perfect bowl of warming stew at this time of year. Lesley

      Reply
  6. Corina Blum

    4 November, 2020 at 14:21

    5 stars
    It looks fantastic and is definitely a recipe my kids would love too! Last winter they didn’t like beef stew but they seem to have both started to really enjoy it luckily. They would love the paprika in it.

    Reply
    • Lesley

      4 November, 2020 at 14:53

      Thank you Corina, this paprika beef stew is one my kids have always enjoyed, rather than the beef stew with gravy that I cook for them (which I love – I love all stews!). I think the paprika helps them enjoy it a bit more as my kids love spice! Lesley

      Reply
  7. Helen - Cooking with my kids

    4 November, 2020 at 11:13

    5 stars
    My kids are the same – they won’t eat anything spicy, so it’s nice to find ways to add flavour without the spice. This looks delicious. Perfect for this time of year.

    Reply
    • Lesley

      4 November, 2020 at 12:51

      Thank you Helen, this is a great dish, full of flavour and perfect for this time of year. Lesley

      Reply
  8. Chloe Edges

    4 November, 2020 at 10:18

    5 stars
    Ooh lovely, I’ve not really thought about making goulash with beef rather than pork before but it sounds like an excellent alternative

    Reply
    • Lesley

      4 November, 2020 at 12:51

      Thank you Chloe, it works lovely with beef, and packs a flavour punch. Lesley

      Reply
  9. Paula

    23 November, 2019 at 11:52

    5 stars
    My ‘go to recipe’ when making a beef dish; especially great in winter and when you have a crowd for dinner. A real winner!

    Reply
    • Lesley

      23 November, 2019 at 11:56

      Thank you Paula, a favourite Winter recipe in my house too. Lesley x

      Reply
  10. Lisa Blacklaw

    16 October, 2019 at 16:37

    5 stars
    This was delicious! Super easy to follow and very tasty! Tasted even better 2nd day, this is definitely going to be one of our staple dishes.

    Reply
    • Lesley

      16 October, 2019 at 16:40

      Thank you very much Lisa, I’m delighted you both enjoyed it. It’s a regular on my own dinner table and I have to be honest, I usually make it the day before as I think any beef dish, whether stew or chilli, tastes better the next day. Lesley xx

      Reply

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