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Beef Goulash

This dish has all the flavours of a traditional Hungarian goulash. Ideal to serve to the whole family.

Food Allergies
Cow's Milk

1 tbsp of olive oil   
8 oz of braising beef trimmed and cubed  
1 tsp of paprika   
1 tsp of flour   
Quarter of a pint of homemade beef stock   
Half of a oz of unsalted butter   
4 oz of onion diced  
4 oz of carrot, peeled and diced   
1 bay leaf   
a little pinch thyme   
7 oz of tinned tomatoes   
Half of a tbsp of tomato purée   
Half of a tsp of lemon juice    
a little pinch of freshly ground black pepper (optional)    
Half of a medium potato peeled and diced  
1 tbsp of soured cream   
Half of a tbsp of fresh parsley, chopped   

Heat the oil in a frying pan and cook the beef until browned on all sides.
Reduce the heat, then sprinkle the meat with the flour and paprika, turning the meat constantly.
Pour in the stock and stir gently.
Pour the mixture into a casserole dish.
Melt the butter in the frying pan and gently sauté the onions and carrots until tender.
Add the herbs, tomatoes, purée, black pepper, lemon juice and potato.
Pour this mixture over the meat.
Cover and cook for 1 1/2 - 2 hours.
Before serving, stir in the soured cream and sprinkle with parsley. Chop to the desired texture.