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Recipes Carnivore
Beef Goulash

Try our version of the ever-popular Hungarian Goulash. Hearty winter cooking.


  • 30 ml (1 Tbsp) sunflower oil
  • 1 kg beef goulash
  • salt and freshly cracked black pepper
  • 1 onion, chopped
  • 2 garlic cloves, crushed
  • 45 ml (3 Tbsp) ground paprika
  • 10 ml (2 tsp) Hinds Cayenne Pepper
  • 500 ml (2 cups) prepared beef stock
  • 1 x 50 g Rhodes Quality Tomato Paste Sachet
  • 1 x 400 g can Rhodes Quality Tomato Chopped & Peeled
  • to serve, mashed potatoes, sour cream and parsley,


  1. Heat the oil in a large saucepan.
  2. Brown the goulash in batches and set aside.
  3. Add onions to the same saucepan and fry until softened.
  4. Add the garlic and fry for a few minutes more.
  5. Return the beef to the pan.
  6. Add the paprika and the Hinds Cayenne Pepper to the pan and toss to coat.
  7. Add the beef stock, Rhodes Quality Tomato Paste Sachet and Rhodes Quality Tomato Chopped & Peeled.
  8. Cover with a lid and let simmer until the meat is very tender, about 2 hours, stirring occasionally.
  9. Serve over mashed potatoes and garnish with sour cream and parsley.

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