Smoky Beef Goulash (Soup Chef & Pro)
This hearty goulash recipe is so rich and tasty. Paprika is the national spice of Hungary and traditional recipes will use double this amount. We’ve toned it down but feel free to add more depending on your tastes.
Best served with rice or potatoes and topped with a generous helping of soured cream.
1 tbsp olive or cooking oil
200g braising steak, chopped
2 garlic cloves, crushed
1 onion, thinly sliced
1 tsp oregano
1 x 400g can chopped tomatoes
2 tbsp tomato purée
3 tbsp smoked paprika
500ml beef stock
1 red pepper, sliced
Salt and pepper (to taste)
Select the SAUTE function, add the oil and allow to heat. Add the beef and rotate regularly for ~3 minutes to brown on all sides.
Add the onion, garlic and oregano and stir regularly for ~3 minutes until the onion begins to soften, then cancel the SAUTE function.
Add the paprika, tomatoes, tomato purée, pepper and stock and stir to combine.
Put the lid on and select the CHUNKY function.
When the program has finished, open the lid and season to taste before serving.