• 600g gravy beef, cut into 2cm cubes
  • 1 onion, chopped
  • 1 red capsicum, deseeded and chopped
  • 2 cloves garlic, finely chopped
  • 150g button mushrooms, halved
  • 2 tsp sweet paprika
  • 420g can Wattie's Condensed Tomato Soup
  • ½ cup beef stock or water
  • 2 bay leaves
  • ¼-½ cup lite sour cream (optional)
  1. Preheat oven to 160°C. Heat a dash of oil in a flame proof casserole. Over high heat brown meat in batches. Transfer to a plate and set aside.
  1. Reduce heat. Add onion and capsicum and cook for 3-4 minutes to allow vegetables to soften. Add garlic and mushrooms. Return beef to pan.
  2. Stir in paprika. Pour over Wattie’s Condensed Tomato Soup and stir in beef stock. Bring to the boil. Add bay leaves. Cover. Transfer casserole to oven. Cook for 2 – 2 ½ hours until beef is tender.
    Remove from the oven. Stir in sour cream if wished. Serve over egg noodles accompanied with your favourite green vegetables.

Made With

Rate and Review

5 Ratings

Reviews (5)

Denise's Review | Rating

I like Getting food in a min. I only have a small freezer space I do slow cooker meat meals an Freeze them. It is good when I see different meals that I can do. Would love some good ones with lot of vegs in them. I live a lone so I am all ways looking for something that will give me a base to start from my slow cooker is a good start When I only have to do veg or rice and get a frozen meat out

Margaret's Review | Rating

Have just been shopping and got all the ingredients for the gulash. It sounds really great and I will double the recipe so I can freeze a lot of it. I live alone and always like to keep mealw ready in the freezer as I go out a lot and it is lovely to get a meal quickly when I get home. I am looking forward to enjoying the finished product for my dinner

Susan Brittan's Review | Rating

I cooked this in the slow cooker and whilst it was nice it didn't have as much flavour as I expected. The chicken cassiatore recipe is more flavourful.

Trish Schischka's Review | Rating

Rates highly in our family, I have to double the recipe as it’s so popular.

Tim Kerr's Review | Rating

My wife is Hungarian and she said this dish is as close to a real Hungarian goulash she has had outside of Hungary and the kids agreed.