Make this hearty Hungarian goulash with flavoursome organic diced beef to feed the family on chilly nights.This feeds 4 generously, but any leftovers are perfect for the freezer. Serve with sour cream and parsley for an indulgent, crowd-pleasing supper.


  • 4 tbsp olive oil
  • 800g diced beef, cut into chunks
  • 1 tablespoon plain flour
  • 1 onion, thinly sliced
  • 2 garlic cloves, finely chopped
  • 1 green pepper, deseeded and thinly sliced
  • 1 red pepper, deseeded and thinly sliced
  • 2 tbsp tomato purée
  • 2 tbsp paprika
  • 1 tin chopped plum tomatoes
  • 75ml dry white wine
  • 300ml beef stock, homemade or shop-bought
  • 2 tbsp flat leaved parsley, chopped
  • 150ml soured cream


Heat oven to 160C/140C fan/gas 3.

Heat 1 tbsp olive oil in a flameproof casserole or heavy-based saucepan. Sprinkle diced beef chunks with plain flour and brown well in three batches, adding an extra 1 tbsp oil for each batch. Set the browned meat aside.

Add in the remaining 1 tbsp oil to the casserole dish, followed by the onion, garlic cloves and peppers. Gently cook until softened, around 5-10 mins.

Return the beef to the pan with tomato purée and paprika. Cook, stirring, for 2 mins.

Add tin of chopped tomatoes, dry white wine and beef stock. Cover and bake in the oven for 90-120 mins.

Sprinkle over flat-leaf parsley leaves and season well with salt and freshly ground pepper. Stir in sour cream to serve.

Get ahead of the queues.

Join our mailing list to receive the latest news, special offers and promotions from our team. PLUS £5 off your first order from our online shop.

You have Successfully Subscribed!