Beef brisket goulash

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This warming beef goulash is made with USA Beef brisket, which becomes very tender once slowly braised in a rich, paprika-heavy sauce. This goulash is lovely served with some mashed or boiled potatoes and topped with sour cream.

First published in 2023






Heat 2 tablespoons of oil in a large, lidded casserole dish. When hot, sear the brisket all over, then set aside on a plate


Add the onions and peppers to the pan along with the fresh chilli and let cook over a low-medium heat until the onions are starting to colour – about 10 minutes


Add the paprika and caraway seeds and cook, stirring, for a couple of minutes. Add the red wine and let it bubble up, then cook down for a few minutes more before adding the tomatoes


Add the brisket back to the pan, along with the vinegar, sugar and just enough of the beef stock to almost cover the meat. Season with salt and pepper then bring to the boil, put a lid on and simmer for 2-3 hours, or until the brisket is falling apart. Shred the meat into the sauce


Serve in bowls with finely chopped chives, grated lemon zest and sour cream on top

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