Rosemary Shrager's beef goulash recipe

(89 ratings)

Leftover meals don't have to be boring - this warming beef goulash by Rosemary Shrager uses leftover beef and tasty vegetables for a filling family meal. For more Rosemary Shrager recipes and family dinner ideas check out goodtoknow recipes.

Preparation Time30 mins
Cooking Time1 hours 45 mins
Total Time2 hours 15 mins

Meals made with leftovers don't have to be boring - this warming beef goulash by Rosemary Shrager uses leftover beef and tasty vegetables for a filling family meal


  • 60g plain flour
  • 800g stewing steak, cut into 3cm cubes olive oil
  • 250g onions, sliced
  • 2 garlic cloves, finely chopped
  • 120g streaky bacon, cut into strips
  • 2 tbsp sweet paprika
  • 1/2 tsp ground mixed spice
  • 100ml red wine
  • 400g tomatoes, skinned, deseeded and chopped
  • 350ml beef stock
  • 2 red peppers
  • 2 tbsp finely chopped parsley
  • 150ml soured cream
  • Sea salt and black pepper




  1. Put the flour into a large bowl and season well with salt and pepper. Toss in the cubes of beef so they become coated with the flour.
  2. Put a drizzle of olive oil in a large frying pan and place over a high heat. Add the meat and brown it on all sides – do this in batches so as not to overcrowd the pan – then transfer it to a large casserole dish when it is done. Now reduce the heat, add a little more oil to the frying pan if necessary and fry the onions until lightly browned. Add them to the beef with the garlic. Finally cook the bacon until browned, adding that to the beef too.
  3. Mix the beef in the casserole with the paprika and mixed spice, place over the heat and cook for 1 minute. Add the red wine, chopped tomatoes and stock, give everything a good stir and bring to the boil. Season with salt and pepper, cover and transfer to an oven preheated to 180°C/350°F/Gas Mark 4. Cook for 45 minutes, then reduce the temperature to 150°C/300°F/Gas Mark 2 and cook for 1 hour, until the meat is tender. Check halfway through that the casserole hasn’t become too dry, and add a little more stock or water if necessary.
  4. In the meantime put the peppers under a hot grill or directly on a gas burner and leave until blackened and blistered all over, turning occasionally. Cool slightly, then skin and deseed the peppers and cut the flesh into strips.
  5. When the beef is done, stir in the red peppers and adjust the seasoning. Serve garnished with the parsley, accompanied by the soured cream and some basmati rice.
Top Tip for making Rosemary Shrager's beef goulash

To save time, use ready-roasted peppers from a jar and canned tomatoes.

Rosemary Shrager
Celebrity chef and TV presenter

From 1998 to 2002, Rosemary started her chef journey at Amhunnsuidhe castle and enrolled in a cookery course, and published her first official cookbook in this period. With a passion and drive to make a name in the cooking industry, Rosemary's TV career took off when she hosted her own cookery series called 'Rosemary Shrager School for Cooks', where ten contestants competed for the opportunity to work in a Michelin star restaurant. Soon after this, she made appearances in The Girls of Hedsor Hall, Royal Upstairs Downstairs, What's Cooking?, The Real Marigold Hotel, Chopping Block, Culinary Genius as well as being a contestant on one of Britain's favourite shows I'm A  Celebrity Get Me Out Of Here. If you want to try some of Rosemary's homely and delicious recipes, check out our Rosemary Shrager recipes.