Beef: I’m using beef chuck.You can also use stewing beef, beef shanks, ribs, necks, tails, or any other cheaper cuts of beef ...

This American goulash recipe is exactly what you need ... is different from Hungarian goulash. Hungarian goulash is more like ...

Warm a frying pan on the stove until very hot, then brown the steak (in batches) in a little olive oil. Colour the onions and peppers in the butter and season. Place in one large pan, together ...

To cook the goulash, place the beef chunks, onions, garlic and peppers in the slow cooker. Tip the tomatoes into a large jug or bowl and stir through the tomato purée, caraway seeds, if using ...

This week You! collaborates with Tanveer, chef de cuisine, La Mamma Restaurant of Movenpick Hotel, Karachi, who shares the lip-smacking recipe for Beef Goulash. Bon appetite! Season the diced beef ...

There is nothing more satisfying than putting tough-looking meat into the oven for a couple of hours with an array of flavours and it coming out extremely tender and succulent. Walk away and ...

I would like to try and make beef goulash, but please can you tell me which cut of beef I should ask for at a butcher's shop? I don't want anything that becomes too stringy.

1. Preheat oven to 160°C, gas mark 4. Heat the oil in a frying pan. Brown the beef until golden, then transfer to a plate. Add the onion to the pan with the red pepper and fry for 3 to 4 minutes. Add ...

Thin flank - a cut from the belly - is more gristly, but perfectly suitable for slow, moist cooking such as in a goulash. Chuck is well-marbled, quite tender meat from the top forequarter of the ...