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Beef Goulash

I don’t love the cold months of winter, but I do love the tummy warming yummy hot food I can eat without feeling like I’m suffering from heat stroke. Before this attempt, I had never even tried beef goulash. I didn’t think it was going to be that amazing because I accidentally burnt the paprika when I was cooking it, but I was very pleasantly surprised to find out that I LOVE this stew! Tuesday’s are my lazy days so I had time to let it simmer for a good 3 hours. As you can probably imagine, the beef was melty and amazing!

Thanks to Mark Sisson for the basis of this recipe.


  • 700g diced beef
  • 1/4 cup butter
  • 1 onion, chopped
  • 1 tbs Hungarian sweet paprika
  • 1 garlic clove, minced
  • 1 tsp caraway seeds
  • 2 tbs apple cider vinegar
  • 8 button mushrooms
  • 2 tbs tomato paste
  • 1 red capsicum (bell pepper), roughly chopped
  • 2 cups beef or vegetable stock
  • Water to cover
  • Salt and pepper


  1. In a heavy pot or frying pan heat half the butter and seal the meat in 3 batches. Just brown the meat, it doesn’t need to be cooked. Set aside once all sealed
  2. Once the meat is removed from the pot, lower the heat to medium and add the remaining butter. Cook the onions and paprika stirring continuously so the paprika doesn’t burn
  3. Add the garlic, caraway seeds, mushrooms, apple cider vinegar, tomatoes and tomato paste and stir it all up
  4. Return the the meat to the pot along with the red capsicum, a pinch of salt and lots of cracked pepper
  5. Add the beef stock and extra water to ensure that all  the meat is covered
  6. Cover and simmer for 2 1/2 to 3 hours, stirring occasionally to break the meat up a little
  7. Remove the lid half an hour before serving to allow the broth to thicken
  8. Serve with mashed potatoes, cauliflower rice or if you eat grains you can have regular rice

This recipe made enough to serve 4 hungry hippos

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  1. OH.
    I just finished eating a serve of this for lunch and it is AH-MAZING!!!
    I had mine with a little bit of sweet potato and vege mash mmm-mmm!
    Thanks Zoop!

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