Beef Goulash with Tomato Paste
This simple beef goulash is slowly simmered with onion and tomato paste until the meat becomes tender and the sauce thick and rich. Serve it with your favorite side dish.
Updated : 03 November, 2026
Easy
About 30 min.
Ingredients
500 grams
Beef fillet
250 milliliters
Water
1
Onion
2 tablespoon
Tomato paste
2 tablespoon
Vegetable oil
1 tablespoon
Wheat flour
0.5 teaspoon
Khmeli-suneli
1
Laurel leaf
to taste
Ground black pepper
to taste
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Prepare the ingredients. Fresh beef or veal works well. In addition to salt and pepper, use any spices you like; a Georgian-style herb and spice blend is a good option. Use any neutral vegetable oil.
Step 2
Pat the beef thoroughly dry with paper towels and cut it across the grain into medium-size pieces. If using frozen meat, thaw it completely in the refrigerator beforehand.
Step 3
Peel the onion and cut it into half-rings. You can omit it or add other vegetables if desired.
Step 4
Heat the vegetable oil in a deep frying pan. Add the beef and cook over high heat, stirring, until lightly browned. Season with your chosen spices and mix.
Step 5
Add the sliced onion to the beef and cook together over medium heat for about 5 minutes, stirring occasionally.
Step 6
Sprinkle the meat and onion with flour and mix thoroughly. The flour will thicken the tomato sauce. Potato starch or cornstarch can be used instead.
Step 7
Add the tomato paste and pour in hot water. Mix well. Add more water if you prefer a larger amount of sauce.
Step 8
Bring the sauce to a boil, then cover and simmer over low heat for about 1 hour or longer, until the beef is tender. If too much liquid evaporates during cooking, add a little more hot water.
Step 9
Add the bay leaf about 5 minutes before the end of cooking.
Step 10
Divide the finished beef goulash between plates and serve hot.
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