Rich Beef Goulash to Warm the Coldest Nights

The Story Behind This Dish

There was a winter when the nights felt longer than the days, and silence echoed louder than laughter. I needed something to break through that cold—something that smelled like home, even when I didn’t feel at home in myself. That’s when I discovered beef goulash. Just 15 minutes of prep, then hours of slow cooking while the house filled with the aroma of paprika, garlic, and tender beef. By the time it was ready, the heaviness in my chest felt lighter, if only for a moment. This dish isn’t just food. It’s warmth, comfort, and proof that waiting can bring something beautiful.

Ingredients

• 2 tbsp olive oil

• 750g gravy beef, cubed

• 1 large onion, finely chopped

• 2 garlic cloves, crushed

• 200g button mushrooms, quartered

• 2 red capsicums, cut into pieces

• 2 tbsp plain flour

• 2 tbsp sweet paprika

• 2 dried bay leaves

• 2 cups beef stock

• 400g can diced tomatoes

• 2 tbsp light sour cream

• Cooked egg noodles

• Fresh parsley, chopped

• Extra sour cream, to serve

Method

Brown the beef
Preheat oven to 180°C (160°C fan-forced). Heat 1 tbsp oil in a casserole dish. Cook beef in batches until browned. Set aside.

Build the base
Add remaining oil, onion, garlic, mushrooms, and capsicum. Cook until softened. Return beef to the dish. Stir in flour and paprika, cooking 1 minute. Add bay leaves.

Slow cook with love
Pour in stock and tomatoes. Bring to the boil, cover, then transfer to the oven. Bake 2 hours until beef is meltingly tender.

Finish & serve
Mix a little cooking liquid with sour cream, then stir back into the goulash. Serve with egg noodles, parsley, and a dollop of extra sour cream.

Tips for Soulful Cooking

• Cook it slow—the longer it simmers, the deeper the comfort.

• Add smoked paprika for extra warmth.

• Leftovers taste even better the next day, when the flavors have settled.