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Photo of Beef goulash with parmesan toast by WW

Beef goulash with parmesan toast

Total Time
1 hr 10 min
20 min
50 min
Some call it soup and other call it stew but everyone agrees this Hungarian dish is a winner.


Beef fillet (tenderloin), raw

160 g, (buy 200g), thinly sliced

Olive oil

2 tsp

Brown onion

1 small, finely chopped


1 medium, chopped


2 stick(s), (thinly sliced)


2 clove(s), crushed

Ground paprika

1 tsp, (sweet)

Canned diced tomatoes

400 g

Beef stock

3 cup(s), (750ml)


300 g, peeled, cut into 1cm pieces

Ciabatta bread

150 g, cut into 1cm thick slices

Grated parmesan cheese

¼ cup(s), (20g)

Extra light sour cream

¼ cup(s), (60g)

Fresh chives

1 tbs, finely chopped

Oil spray

1 x 3 second spray(s)


  1. Lightly spray a large non-stick saucepan with oil and heat over high heat. Add the beef and cook for 2-3 minutes or until browned. Transfer to a plate.
  2. Heat oil in same pan over medium heat. Add onion, carrot and celery and cook, stirring, for 5 minutes or until softened. Add garlic and paprika and cook, stirring, for 30 seconds or until fragrant. Return beef to pan with tomatoes.
  3. Add beef stock and bring to the boil. Reduce heat to low and simmer, covered, for 20 minutes. Add potatoes and simmer, partially covered, for 15 minutes or until potatoes are tender.
  4. Meanwhile, preheat grill on high. Grill 1 side of bread for 1 minute or until toasted. Turn over and sprinkle uncooked side with parmesan and grill for 1 minute or until cheese melts.
  5. Serve soup with parmesan toast and topped with sour cream and chives.