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Beef Goulash


A great dish for those long rainy autumn days. Here’s a nice beef goulash recipe you absolutely must try!


  • 1 pound beef, chopped
  • 3 large onions, chopped
  • 1 garlic clove, minced
  • 3 fresh tomatoes; 2 of them chopped
  • 1 fresh red bell pepper, sliced
  • 1 small carrot
  • 1/2 fresh zucchini
  • 3 tbs tomato paste
  • 1 can tomato sauce
  • 1 tsp sugar
  • 1 tsp basil
  • 1 bay leaf
  • salt, pepper to taste
  • 4 tbs olive oil
  • 3 cups water


Boil the carrot, one whole fresh tomato, 1/2 zucchini for approximately 5 minutes, remove from heat, drain and set aside. Heat olive oil, add chopped onions and garlic and saute until tender. Add the beef cubes and brown over high heat for 5 minutes. Stir in tomato paste, chopped bell pepper and tomatoes. Add salt, pepper, sugar and basil, stir and cook for another 10 minutes. Now add the tomato sauce and bay leaf. Simmer slowly and after 10 minutes add 2 cups water. Meanwhile transfer the cooked carrots, tomato and zucchini into a blender. Add 1 cup water  and blend until smooth. After you simmered the goulash slowly for 20 minutes, add the blended ingredients and cook on for at least 30 minutes. Add a little water occasionally if it evaporates, but don’t exaggerate. Serve hot, with fresh bread or macaroni. Remove the bay leaf before serving.



  1. That looks great! I’ve been wanting to try making goulash, what cut of beef do you use? Thanks!

  2. I usually use leg or chunk for my goulash. It should be something soft and juicy.

  3. my mouth is watering! Thats a nice dish, my ships company look forward to dine on it. thanks very much.

  4. Where’s the paprika? It is IMPOSSIBLE to make goulash without paprika. This is not goulash, this is beef stew.

    And the one red bell paprika does not qualify the stew to be called goulash. You have basil, bay leaf, a carrot, all the elements of STEW that are not a part of goulash.

    Goulash uses onions and peppers, paprika, salt and pepper. And LOTS and LOTS of paprika. Bay leaf and all that is not a part of goulash but of stew.

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