Leila’s Beef Goulaš

Parmesan-Crumbed Lamb Cutlets

Preparation Time: 10 minutes
Cooking Time: 3 hours


  • 500g Beef
  • 2 Large Onions
  • 2 Tbsp Tomato Paste
  • 1 Tbsp Flour
  • 1 Tbsp Salt
  • 1 Tbsp Pepper
  • 1 Tbsp Oil


Cube beef, salt and pepper it, then place in the fridge. There should be just about the same volume of finely chopped onions as cubed beef.

In a hot casserole dish, sweat the onions, and when they are translucent, add the meat slowly. Keep in mind that the meat will reduce the temperature in your pan therefore add it slowly.

When the meat jus has receded, add tomato paste and stir. That should start to fry as well. At that point slowly add a spoonful of flour, which will thicken the goulash. Then, add water half a cup at a time, till the mixture has reached the right consistency.

Once boiling, place in the Simmering Oven for three hours.

Recipe and Images by Leila Chalk