Beef Goulash

Servings 4
Preparation 120 Minutes
Traits Quick


bit of black pepper
by taste salt
2 tablespoons paprika

— grounded, sweet

1 tablespoon basil
2 pcs bay leafs
1 tablespoon parsley

— dried

600 g onion
6 tablespoons sunflower oil
250 ml tomato juice
600 g beef meat

— for stew, doesn't have to be lean


Peel off onions and mince them into small pieces.
In a medium sized skillet heat cooking oil over medium-high heat until hot. Add minced onions and cook until tender, stirring frequently with a wooden spoon or heatproof spatula.
After onion is tender pour water and leave it cooking for 20 minutes more.
In meanwhile cut a meat into cubes.

Cooking gulash

Add 2 tablespoons of cayenne pepper, 1–2 bay leaves and beef.
Pour water and stir. Add parsley and leave it.


15 minutes before the goulash is done add tomato juice, black pepper and salt (by taste).
The longer it is cooked, goulash is better. Do not forget to stir the stew from time to time.
At the end add tablespoon of basil and cook for 2–3 minutes more.

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