Batch-Cooked Beef Goulash for Sharing Locally
A generous, paprika-rich beef goulash designed for batch cooking, portioning and sharing with neighbours.
By HomeChefs Kitchen Team · · No ratings yet
- Servings
- 8
- Preparation
- 25 min
- Cooking
- 165 min
A batch that works harder
Beef goulash is well suited to batch cooking: the preparation is concentrated into one session, tougher beef becomes tender during a long simmer, and the flavour develops further after resting. This recipe makes eight portions, so you can serve a household, freeze meals for later or share part of the batch locally.
For home cooks, sharing food with neighbours can make better use of a large casserole and the time already spent chopping, browning and simmering. It also offers direct feedback from local customers and a practical way to build a reputation around a dish you cook confidently. Through HomeChefs, meals come from independent home kitchens; availability depends on kitchens nearby, and each cook chooses whether to offer collection, delivery or both.
Practical batch-cooking tips
Use a broad, heavy pan and brown the beef in small batches. Overcrowding traps steam and prevents the deep colour that gives the sauce its savoury character. Keep the simmer gentle so the beef softens without the sauce catching on the base.
Portion the finished goulash before chilling or freezing, keeping the sour cream and parsley separate. If offering it locally, provide an accurate ingredient and allergen description: this version contains wheat in the flour and milk in the sour cream. Clear portion labels and reheating instructions also make the meal easier for neighbours to store and serve.
Ingredients
- 1.4 kgbraising beef, cut into 4 cm pieces
- 40 gplain flour
- 12 gfine salt
- 3 gground black pepper
- 45 mlrapeseed oil
- 300 gonions, diced
- 300 gred peppers, cut into strips
- 15 ggarlic, finely chopped
- 30 gsweet paprika
- 5 gsmoked paprika
- 3 gcaraway seeds
- 30 gtomato purée
- 800 gtinned chopped tomatoes
- 600 mlbeef stock
- 2bay leaves
- 200 mlsour cream
- 20 gflat-leaf parsley, chopped
Method
Pat the beef dry. Mix the flour with half the salt and black pepper, then toss the beef through the seasoned flour until lightly coated.
Heat 15 ml of the rapeseed oil in a broad, heavy casserole over medium-high heat. Brown the beef in small batches, adding the remaining oil as needed. Let each piece develop a dark crust before turning, then transfer the browned beef to a plate.
Reduce the heat to medium. Add the onions and red peppers to the casserole and cook for 8–10 minutes, stirring occasionally, until softened.
Add the garlic, sweet paprika, smoked paprika, caraway seeds and tomato purée. Stir for 1 minute, keeping the spices moving so they do not scorch.
Return the beef and any resting juices to the casserole. Add the chopped tomatoes, beef stock, bay leaves and remaining salt and pepper. Stir well and bring just to a simmer.
Cover and cook over low heat for 1 hour 45 minutes, stirring every 25–30 minutes. Remove the lid and simmer for another 20–30 minutes, until the beef separates easily when pressed with a fork and the sauce is thick enough to coat the meat. Remove the bay leaves.
Taste and adjust the seasoning if needed. Divide between bowls or storage containers. Serve each hot portion with sour cream and chopped parsley, keeping these garnishes separate from any portions intended for freezing.
Food safety
- When browning the beef, lower each batch into the hot oil carefully and keep the pieces dry to reduce spitting.
- Cook the beef until it is piping hot throughout and fork-tender, with no cold or raw centres in the largest pieces.
- For later portions, transfer the goulash to shallow containers and refrigerate within 2 hours. Keep refrigerated for up to 2 days or freeze once cold.
- Defrost frozen portions in the refrigerator and reheat only once, stirring until the sauce and beef are steaming hot throughout. Add sour cream and parsley after reheating.
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