Cattle of Choice for Lifestyle and Performance

Beef Goulash

Beef Goulash

Beef Goulash


  • 1 kg (2 lb.) round or chuck steak
  • 1/2 cup flour
  • 2 tablespoons oil
  • 60 g (2 oz) butter
  • 1 tablespoon paprika
  • 2 large onions
  • 1/2 cup water
  • 1 beef stock cube
  • 1/2 cup dry red wine
  • 4 tomatoes
  • 1 tablespoon tomato paste
  • 1 bayleaf
  • salt, pepper


  1. Trim off all fat from meat, cut meat into 2.5 cm (1 in) cubes. Toss in flour seasoned with salt and pepper. Heat oil in large saucepan, add butter. Add meat and brown well on all sides. Stir in paprika and chopped onions, brown lightly. Add water, crumbled stock cube, wine, peeled and chopped tomatoes, tomato paste and bayleaf. Cover, simmer gently 11/2 to 2 hours or until meat is tender.
  2. Season with salt and pepper. If desired, stir in 1/2 cup sour cream, heat gently, but do not allow to boil. Serve with rice, noodles or mashed potatoes.

Taken from an early 1980s Women’s Weekly collection.

Logo: Narramidgee Xhosa by Woodmagic Hedgehog 3rd from Colorado Sheila (imported American cow), bred by life-member John Thompson.
Header image depicts Dexter Cattle evolving out of the mists of time and includes an adaptation of Ballycarbery Castle, County Kerry, Ireland.