• 3 tbsp plain flour
  • 3 tbsp paprika
  • 1 tsp sea salt
  • 1.5 kg chuck or blade steak, cut into 5cm pieces
  • 500 g onions, sliced
  • 3 garlic cloves, sliced
  • 1 red chilli, finely chopped
  • 2 tbsp tomato purée
  • 125 ml red wine vinegar
  • 500 ml beef stock
  • 400 g tin chopped tomatoes
  • 2 bay leaves
  • 2 strips of lemon peel
  • 1 tbsp olive oil
  • a small knob of unsalted butter
  • 250 g button mushrooms, sliced
  • a handful of flat-leaf parsley, chopped
  • 500 g gnocchi, cooked according to pack instructions
  • a dollop of soured cream, sprinkled with paprika


  1. 1

    Preheat the oven to 160°C, fan 140°C, gas 3. Put the flour, 1 tbsp of the paprika, sea salt and freshly ground black pepper in a bowl and stir to combine. Add the steak and toss to coat, shake off excess flour and place in a large casserole dish.

  2. 2

    Add the onion, garlic, chilli, tomato purée, the remaining paprika, vinegar, stock, tomatoes, bay leaves and lemon peel. Bring to the boil over a medium heat, then cover the dish and transfer to the oven. Cook for 3 hours.

  3. 3

    To finish, heat the oil and butter in a frying pan over a medium heat and cook the mushrooms for 3-5 minutes. Stir into the goulash and scatter with parsley. Serve with gnocchi and soured cream.

This recipe is taken from Easy by Bill Granger (HarperCollins, £20)

Nutritional Details

Each serving provides
  • Energy 4505kj 1076kcal 54%
  • Fat 31.7g 45%
  • Saturates 11.3g 57%
  • Sugars 11.9g 13%
  • Salt 3.9g 65%

% of the Reference Intakes

Typical values per 100g: Energy 456kj/109kcal

Each serving provides

60.8g carbohydrate 7.1g fibre 133.3g protein

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