Beef Goulash


Beef cubes simmered in a rich, flavourful sauce and spices. A classic that will never go out of style!

User Review
5 (1 vote)


  • 30ml (2 Tbsp) cooking oil
  • About 800g beef goulash cubes
  • 1 medium onion, coarsely chopped
  • 1 green pepper, seeded and thinly sliced
  • 45ml (3 Tbsp) Spur Durky Sauce
  • 125ml (½ cup) Spur Hickory Basting
  • 125 ml (½ cup) water
  • 1 medium tomato, coarsely chopped
  • 15ml (1 Tbsp) tomato paste
  • 10ml (2 tsp) sugar
  • 5ml (1 tsp) Spur Seasoning Salt
  • 5ml (1 tsp) Spur Texas Steak Seasoning
  • 125ml (½ cup) sour cream, optional
  • Chopped fresh coriander to garnish


  • Heat the oil in a heavy-based saucepan and fry the beef until golden brown.
  • Add onions and pepper and sauté until soft.
  • Add Spur Durky Sauce, Spur Hickory Basting, water, tomato, tomato paste, sugar and Spur Seasoning Salt and Spur Texas Steak Seasoning.
  • Bring to a boil, cover and reduce heat and simmer for about 45 minutes, or until the beef starts getting tender.
  • Add more water if needed.
  • Stir in the sour cream and simmer for a further 20 – 30 minutes.
  • If needed, thicken the sauce with a little cornflour and water.
  • Garnish with coriander and serve with potatoes or pasta.
    • Variations
    • Substitute 250g (about 10) pickled onions for the onion.
    • Substitute ½ can chopped tomatoes for the tomato.
    • Add 200ml (1 sachet) Spur Pepper or Spur Cheddamelt Sauce.