Rich, comforting and made for chilly evenings, this beef and mushroom goulash is the kind of one-pot wonder that earns a regular spot in the weekly dinner rotation.
Tender chunks of slow-cooked beef soak up a smoky paprika-tomato sauce, while earthy mushrooms add an extra layer of savoury depth that makes every spoonful feel like a warm hug. The beauty of this dish lies in its simplicity: a little prep, a low oven and time to let the flavours settle into something deeply satisfying. The red peppers bring a subtle sweetness, balancing the richness of the beef, while a swirl of cream at the end softens the sauce into silky perfection.
Served over fluffy rice with bright green peas on the side, it’s a family-style meal that feels wholesome, hearty and wonderfully nostalgic. It’s also one of those recipes that tastes even better the next day – if there’s any left. Perfect for busy weeknights when you want something nourishing without the fuss, this is comfort food with a little old-school charm.
Beef and Mushroom Goulash with Rice & Peas
Ingredients
- 500g stewing beef
- 1 Tbsp flour
- 1 onion, finely diced
- 3 red peppers, cut into 4cm squares
- 2 cloves garlic, minced
- 500g baby button mushrooms, halved
- 2 Tbsp tomato paste
- 1 Tbsp paprika
- 1 x 400g tin crushed tomatoes
- 250ml / 1 cup mushroom stock
- 80ml / ⅓ cup fresh cream
- 2 Tbsp parsley, roughly chopped
- Fluffy white rice, to serve
- Blanched peas, to serve
Instructions
PREHEAT oven to 160˚C.
CUT the stewing beef into large pieces and toss with flour.
IN a large pot sear the beef with a drizzle of olive oil and set aside. In the same pan add a fresh drizzle of olive oil if necessary and sweat the onion.
ONCE the onion is soft add the red peppers and garlic. Allow to cook until the peppers have softened, about 5 minutes.
ADD the tomato paste and cook for an additional 2-3 minutes. Finally add the paprika, crushed tomatoes and stock. Stir well and bring to a gentle simmer.
PUT the lid on the pot and place in the oven for 1.5 hours or until the beef is tender.
REMOVE from the oven and add the mushrooms. Place on a low burner and reduce until the goulash thickens.
FINISH the beef and mushroom goulash with the cream and parsley. Serve over rice alongside freshly blanched peas.
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ALSO SEE: Lamb Knuckle and Apricot Stew
Sjaan is a food stylist and recipe developer for Food & Home. She aims to create mouth-watering images and exciting How To videos on our Instagram, hoping to inspire people to try new recipes and have fun in the kitchen.