Beef and Cabbage Goulash

Beef and Cabbage Goulash

SERVES: 4 | PREP TIME: 10 min | COOK TIME: 10 min

This hearty traditional beef goulash is perfect to serve with creamy mashed potatoes for a comforting winter dinner. The onions break down to make a delicious sauce with the garlic, caraway, and paprika and the cabbage adds a beautiful texture and colour.

Beef and Cabbage Goulash


1kg diced beef
3 medium onions
3 garlic cloves
1 heaped teaspoon caraway seeds
1 tablespoon plain flour
1 tablespoon tomato purée
1 tablespoon sweet paprika
1 teaspoon hot paprika
500ml beef stock
Half a cabbage (red/January king/savoy/kale)
1 tablespoon oil
1-2 tablespoons creme fraiche or sour cream


1. Prep your ingredients:

  • Preheat your oven to 160 degrees or 140 for a fan oven
  • Peel and slice the onions leaving them fairly chunky
  • Mash the garlic and caraway seeds together to make a paste
  • Wash and finely slice the cabbage or kale

2. Brown the beef in batches in a large casserole dish. This will take 4-5 minutes.

3. Add in the onions, mix well and cook gently with the lid on for 5 minutes until the onions start to break down. Add in the garlic and caraway seeds and continue cooking for a further 5 minutes.

4. Mix in a tablespoon of flour to make a thick paste. Follow with the paprika and tomato purée. Season well with salt and pepper and pour in the stock. Cover with a lid and transfer to the oven. You can also simmer it slowly on the hob, but be sure to stir frequently to avoid it sticking to the bottom.

5. Cook for 1 hour and then add in the sliced cabbage or kale and continue cooking for 30-40 minutes until the beef is tender.

6. Finally, stir in the creme fraiche or sour cream and leave to sit for 15 minutes before serving in warm bowls with mashed potatoes.