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Beef Goulash

During our stay at the Taj Dubai in February, we had our daily breakfast from the Tesoro restaurant. Only a day before checking out, I realized it was a Peruvian cuisine restaurant and so wanted to try out their lunch meal. I was so hungry that I skipped soup and salads, went straight to the main course and served myself a big portion of white rice and their Goulash that the Chef recommended. I was so hooked to it and made a mental note to come home and try making it. It was the first time I heard the word Goulash.

Beef Goulash

Getting back to Yanbu and the usual grind, I saw UmmHamza's post on Smoked Paprika Beef Stew and it looked so much like the Goulash I had. And to top it, she had tagged it as Goulash!

Beef Goulash

The first time I tried with Kashmiri Chilli powder as I did not have smoked paprika and  I couldn't wait for the weekend to look out for it. But I made them again with Hot Paprika as I had no luck with smoked one yet! Also used a bit of turmeric as our mothers have taught to do that with beef! and used some grated potato to bring in a creamy texture in the absence of flour.

As Halal Home Cooking's Smoked Paprika Beef Stew looked so much like the one we had, I adapted her recipe.

Beef Goulash


2 tablespoon olive oil 
500 grams boneless beef chunks 
3 garlic cloves, crushed and grated or minced 
1 bay leaf
1 large red onions, diced finely 
1 long carrot, cut into roundels
1 large potato, chopped in chunks 
100gms chopped red pumpkin
1 red bell pepper / capsicum, chopped
1 teaspoon tomato paste
1 large tomato, chopped roughly 
1 teaspoon hot or smoked paprika  
1 teaspoon cumin powder
Handful fresh coriander leaves blended with 1/2 cup water
1 cup of water 
1/3 cup frozen green peas
Salt and pepper to taste

Note: You may use 500gms of mixed vegetables or frozen veggies. 


  1. Heat olive oil in a deep saucepot and brown the beef chunks in batches.
  2. Sauté the chopped onions until translucent.
  3. Add grated garlic, bay leaves, chopped tomato and tomato paste and sauté for a few minutes 
  4. Season with salt, pepper and cumin powder.
  5. Add the chopped vegetables and cover and cook for 40 minutes on low flame or until beef is cooked (Do occasionally stir the stew to prevent from sticking or burning) 
  6. Add the frozen green peas about 5 to 10 minutes before the end of cooking. 
  7. Garnished with chopped coriander leaves 
  8. Serve warm with steamed white rice!
Beef Goulash

Also, introducing on my blog for the first time is my bottled money plant that F got me a while back. I have transferred it into my favourite cup. 

You can add beans too, I didn't have it that time. Like any stew, it tastes better the next day so I made mine in the morning and by dinner we had a flavour packed Beef Goulash!