Gulasch ( beef casserole)

This makes a warming, family winter dish all in one pot and tastes best if you prepare a few hours before serving. The flavours come out even better the next day!

This recipe is the Hungarian version, which is where gulasch comes from.

Preparation time: 20 min
Cooking time: 1-2 hours


500 g beef, buy pieces with sinew as they are most suited for slow cooking and will release juices and break down into soft pieces that melt in your mouth, it often comes cut up already and mentions "suitable for casserole", cut into small pieces if not already done so. Chuck, blade, shin and shank are all good affordable cuts.


2 tablespoons oil
2 tablespoons mild paprika powder
1/2 teaspoon cayennepepper
2 cloves of garlic
2 bay leaves
1 beef bouillon
1 tablespoon tomato paste6 tablespoon cream
1 teaspoon ground coriander
1 tablespoon mixed italian herbs
100 ml red wine
500 ml beef stock


1 red onion, peeled and cut into rings
1 red capsicum, washed, seeds removed and cut into strips

1 green capsicum washed, seeds removed and cut into strips

2 medium carrots, sliced

5 medium potatoes, peeled and quartered

400g tomatoes, I prefer tinned tomatoes, they are cheaper and more tasty, I buy the diced ones to save time


Heat a large casserole and add the oil. Fry the onion and garlic until soft. Add the beef pieces and fry for 2 minutes. Then add all other ingredients. Bring to boil and gently simmer for 2 hours. 1 hour is ok if you run out of time.


Once cooked, remove bay leaves and add the cream. Adjust seasoning.