Mijoté de viande style "Goulash"

“Goulash” style meat stew

28 February 2024


  • 2 lbs of cubed beef or other red meat (2 packages of meat ).
  • 1 3/4 tsp. teaspoon of salt
  • 1 C. teaspoon black pepper
  • 1 C. tablespoon of extra virgin olive oil
  • 2 tbsp. tablespoon of unsalted butter
  • 2 onions, cut into 1 cm
  • 5 cloves of garlic, finely chopped
  • 2 peppers (1 red + 1 yellow), cut
  • 2 tomatoes, cut into 8 quarters then in half
  • 3 tbsp. tablespoon of paprika
  • 1 C. teaspoon caraway seeds, optional
  • 1 bay leaf
  • 4 cups beef broth
  • 2 carrots, peeled, quartered lengthwise then into pieces
  • 2 potatoes, cut into cubes
  • 1 C. tablespoon finely chopped parsley


  • Preheat the oven to 180°C/350°F, although you can use your slow cooker.
  • Season the beef – Toss the beef with half the salt and pepper.
  • Cook the onion - Heat the oil and melt the butter in an ovenproof cast iron casserole dish over high heat. Cook the onion for 6 minutes until the edges are lightly browned.
  • Color the beef - Add the beef and stir until nicely browned
  • Add the vegetables - Add the garlic, pepper and tomato. Stir for 3 minutes - the tomato will mostly break down.
  • Add the paprika, caraway and bay leaf. Stir for 30 seconds.
  • Slow cooking - Add the beef broth, stir, bring to the boil. Cover with a lid and transfer to the oven for 1 1/2 hours.
  • Add the potatoes - The beef should be quite tender but not yet "fallen". Add the carrots and potatoes. Return to the oven, covered, for another 30 minutes. The beef should now be "broken up" - if not, return to the oven for 10 minutes each time.
  • Serve - Serve the goulash in bowls and sprinkle with parsley. Enjoy as is, with possibly some bread for dipping!

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