Spice up Sunday night dinner with a warming bowl of this taste-filled, hearty soup.


  • 2 tbs plain flour
  • 2 tbs paprika
  • 1kg chuck steak, trimmed, cut into 2cm chunks
  • 2 onions, roughly chopped
  • 3 garlic cloves, finely sliced
  • 1 long red chilli, seeds removed (optional), finely chopped
  • 2 tbs tomato paste
  • 1/4 cup (60ml) red wine vinegar
  • 3 cups (750ml) beef stock
  • 400g can chopped tomatoes
  • 2 bay leaves
  • 2 strips pared lemon rind
  • 1 tbs olive oil
  • 250g button mushrooms, sliced
  • Chopped flat-leaf parsley, sour cream and crusty bread, to serve


  • Preheat the oven to 180°C.
  • Put the flour and 1 tbs paprika in a bowl, season and stir to combine. Add the beef and toss to coat. Transfer to a casserole.
  • Add onion, garlic, chilli, tomato paste, red wine vinegar, stock, chopped tomato, bay leaves, lemon rind and remaining 1 tbs paprika and bring to the boil. Stir well, then cover and cook in the oven for 2 hours or until the beef is tender.
  • When the beef is ready, heat the oil in a frypan and fry the mushroom over high heat, stirring, for 4-5 minutes until lightly browned. Stir through the goulash, then ladle into deep bowls. Scatter with parsley and serve with sour cream and bread.

Recipe Courtesy Of:


Serene Retirement Living provides everything an active over 55 could possibly desire – see our retirement living features & amenities.

We are the leading over 55’s retirement village in Tweed Heads. We welcome you to book an appointment to view our apartments or enquire now on (07) 5536 6820.

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