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Hungarian Beef Goulash Recipe

Hungarian Beef Goulash

Ideal for bulk prep - this meal can be cooked up well in advance and frozen for your ultimate convenience.

By Simon Roshdy AKA The Diet Kitchen


  • 1/2tbsp oil x 2
  • 1kg Diced Beef
  • 1 large diced onion
  • 2 red peppers
  • 4 cloves of garlic
  • 2tbsps of paprika
  • 2tbsps tomato puree
  • 1 tin chopped tomatoes
  • 350ml stock
  • Salt and pepper
  • Chopped parsley


  • Calories: 900kcal
  • Protein: 56g
  • Carbs: 79g
  • Fats: 40g
  • Fibre: 10g


  1. Place a pan over a high heat and pour in ½ tbsp. oil like cold pressed rapeseed oil.
  2. Toss in the lean diced beef and brown.
  3. Once browned, remove from the heat, tip into another dish and set to the side.
  4. In the original pan, add ½ tbsp. oil along with the onion, peppers and garlic then fry for 5 minutes.
  5. Add the beef, paprika and tomato puree, cook for 2 minutes before pouring in the tinned tomatoes and stock.
  6. Season well with salt and pepper.
  7. Bring to the boil then reduce the heat to a low simmer and pop a lid on it.
  8. Let the beef cook slowly for 45 minutes to 1 hour checking occasionally in case you need to add a little more water.
  9. After 45 minutes (or so), remove the lid and continue to simmer for a further 15 to 20 minutes.
  10. Just before you are ready to serve, season (if needed) and add the chopped parsley.
  11. Serve with some crusty bread topped with some Greek yoghurt!
Just £0.90

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