Beef Goulash in a Dash


  • 300g (10.5 oz) stir-fry Scotch Beef using rump or minute steaks, cut into strips
  • 300g (10.5 oz) new or waxy potatoes, thickly sliced
  • 1 tbsp olive oil
  • 100g (3.5 oz) button mushrooms, halved
  • 2 tsp paprika
  • 500g jar tomato based cooking sauce
  • 300ml (0.5pt) hot beef stock
  • 2 tbsp natural yoghurt
  • Freshly chopped parsley or chives (optional)

Cooking Method

  1. Blanch the potatoes in boiling water for 3-4 minutes then drain thoroughly. Meanwhile heat the oil in a wok or large frying pan and stir-fry the beef for 2-3 minutes or until browned.
  2. Add the mushrooms, paprika and potato slices, cook for a further minute.
  3. Stir in the tomato sauce and stock, leave to gently simmer for 10 minutes longer to reduce and thicken the sauce if preferred.


Butcher's Tips

Serving Suggestion
Serve in bowls topped with a spoonful of yoghurt and fresh herbs or a dusting of paprika.


  1. Pork is often used in Goulash; replace the beef with stir-fry pork strips or fillet or loin steaks, cut into thin strips...and why not add a green or red pepper, deseeded and cut into strips for an extra serving of vegetables.
  2. If time is of the essence serve this Goulash as a chunky soup - or simmer for longer and accompany with fresh vegetables and crusty bread for mopping...
  3. Scotch Beef Minute steak or stir-fry beef strips are ideal for quick cooking - lean and low in fat too.
  4. For a slow cook Goulash, use Scotch beef casserole, shoulder or featherblade, cubed and cooked with the above ingredients in a lidded casserole for 2.5 hours at 140 C / Fan 120 C /Gas Mark 1. Add a little more stock if required halfway through cooking.