Quick and easy beef goulash

Quick and easy beef goulash



Prep Time


Cook Time



1 kg blade steak or beef stir-fry strips

3 medium onions, cut into thin wedges

3 cloves garlic, crushed

2 red capsicums, chopped

2 tbsp sweet paprika

2 tbsp caraway seeds

1 tsp sugar

2 tbsp tomato paste

2 cups beef stock

1/2 cup sour cream

2 tsp cornflour

pasta or egg noodles to serve


  • Preheat oven to 180°C. Slice the steaks across the grain into strips (about 1cm wide). Season the beef with salt and pepper, add a little oil and mix well.
  • Heat a wok or frypan, ensure it is hot. Stir-fry the beef in 3 batches, remove each batch and place in a casserole dish. Add a little oil to the pan, add the onion, garlic and capsicum and cook for 2 minutes. Add the paprika, caraway seeds and sugar, cook stirring for 1 minute. Add the tomato paste and stock, continue to stir until the mixture boils. Pour over the beef in the casserole dish and stir to combine.
  • Cover the casserole dish, place in the oven and cook for 30-40 minutes or until the beef is tender. In the last 10 minutes of cooking time, stir in the combined sour cream and cornflour. Serve with pasta or noodles.
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