Beef Brisket Goulash

I’ve been playing around with Hungarian goulash recipes and come up with a version using melty beef brisket, which I have to say turned out to be quite sexy. Point your cursor at this little linky for the recipe.

[EDIT: the AoL site is no longer active so please find the recipe below]

Beef Brisket Goulash (serves 4-6)

1 x 1kg beef brisket, in one piece
2 onions, sliced
1 red chilli, finely chopped
3 tablespoons un-smoked paprika
2 teaspoons caraway seeds
4 bell peppers (not green ones), sliced
1 tin chopped tomatoes
Beef stock (about 450-500ml)
4 tablespoons red wine vinegar
1 teaspoon sugar
A good splash of red wine
Sour cream
Zest of 1 lemon
Oil, for cooking

Bread, to serve

Heat 2 tablespoons of oil in a pan which is large enough to hold the brisket. When hot, sear the brisket until it is brown all over, then set aside on a plate. Add the onions to the pan along with the chopped 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 constantly, for a couple of minutes. Add the red wine and let it bubble up and cook down for a few minutes more, then add the peppers and tomatoes.

Add the brisket back to the pan, along with the vinegar 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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42 thoughts on “Beef Brisket Goulash

  1. Bought a beef brisket and had some fresh paprika from Budapest market, stumbled upon your recipe and 4 hours of delicious smell later viola! it was amazing! Thank you…..

  2. Is there another link for the recipe ? The link just goes to the huffington post and I can’t find the recipe anywhere!!! Please help!!!

  3. I finally got around to making this one last night and now I have done it won’t take me so long to get round to making it again. Would it be wrong to make it two nights running? Perhaps. So instead I’ll alternate this receipe with the brown stew chicken, both fantastic recipes for this chilly weather. Thanks for another great recipe Helen.

  4. Hard to tell really, it was down to necessity (couldn’t find caraway) rather than choice, and a quick google gave me a toss-up between cumin and fennel. In the end, what’s important is that it tasted of sweetness, paprika and MEAT.

  5. Well, this was bloody lovely! We’re decorating our kitchen/dining room at the moment and this was the perfect reward after an afternoon of manual graft yesterday.

    I didn’t use harissa in the end, as it was looking a bit off, and I also substituted cumin seeds for caraway, and also used those sweet pointed peppers instead of bell (special offer :) )

    Thank god I made a triple portion 😀

  6. Just had this for my dinner – yum! I used a bit of smoked paprika, a few bay leaves, crushed green peppercorns and shit loads of garlic as well :-)

    Brisket is perfect for January, cheap and hearty. Thanks Helen.

  7. Top banana, Helen! I’ve been fantasizing about beef brisket of late… must be the winter. I was going to do a slow roast, but sod that… I’m making goulash this weekend. I’m not sure I agree about smoked paprika, I’m a fan of it myself. I think a bit sparingly could add depth to a dish like this. Saying that, I do like my food rather well seasoned…

  8. That looks sooo good. I ‘m a fan of anything slow cooked and tender almost to the point of falling to pieces, this totally fits the bill. yup, and agree that the nice blob of sour cream there is essential 😉

  9. Yes! This is exactly the kind of big, winter-warming meaty thing I was looking for at the weekend… brain went blank and I opted for a hunk of gammon, but this is going straight on the to-do list.

    Do you think you a bit of harissa paste would go well in there too?

  10. I am waiting for a variety of Hungarian paprikas in order to experiment with my own versions. This place has loads:

    I’ve not started yet but have been doing some preliminary reseach. Out of interest… Where did you start looking for recipes? There’s quite a range of opinions on various things like the onion:meat ratio (often higher than yours), the cooking medium (lard), marjoram etc…

    1. Hi Andy, thanks for the link. To be honest, with the AoL column, I have to keep things very simple indeed and things like marjoram would probably put people off making it. If it was for this blog however…different story.


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