Go Back
–+ servings
Egyptian Beef Goulash

Savory Egyptian Beef Goulash That Warms Your Soul

Enjoy the comforting warmth of Egyptian Beef Goulash, a hearty one-pot meal rich with spices and tender beef.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Resting Time 30 minutes
Total Time 2 hours 5 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Egyptian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Goulash
  • 2 pounds Beef Chuck can substitute brisket
  • 2 tablespoons Olive Oil can swap for vegetable oil
  • 1 Onion chopped; shallots work well
  • 4 cloves Garlic minced; fresh is optimal
  • 2 tablespoons Tomato Paste can use crushed tomatoes
  • 1 tablespoon Ground Cumin or ground coriander
  • 1 tablespoon Ground Coriander omit if unavailable
  • 1 teaspoon Ground Cinnamon reduce quantity if sensitive
  • 1 teaspoon Paprika try smoked for a twist
  • 1 teaspoon Black Pepper adjust to taste
  • 1 teaspoon Salt adjust according to taste
  • 4 cups Beef Broth can use vegetable broth
  • 1 can (14.5 oz) Diced Tomatoes adjust seasoning for canned
  • 1 Green Bell Pepper can substitute with red or yellow
  • 2 Carrots chopped; parsnips can be alternatives
  • 1 tablespoon Fresh Parsley for garnish; can use cilantro

Equipment

  • Large pot or Dutch oven

Method
 

Step-by-Step Instructions
  1. Heat the olive oil in a pot over medium-high heat until shimmering.
  2. Season the beef chuck with salt and pepper. Brown in the hot oil for 5-7 minutes, then remove.
  3. Sauté the chopped onion in the same pot for 2-3 minutes until translucent, then add minced garlic and cook for another minute.
  4. Add tomato paste, cumin, coriander, cinnamon, and paprika. Cook for 1-2 minutes.
  5. Return the browned beef to the pot and stir to coat with the sauce.
  6. Pour in beef broth and diced tomatoes, bring to a boil, cover, and simmer for 45 minutes.
  7. Add diced bell pepper and chopped carrots, cover and simmer for an additional 15 minutes.
  8. Adjust seasoning with salt and pepper to taste before serving.
  9. Ladle into bowls and garnish with fresh parsley.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 20gProtein: 30gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 80mgSodium: 700mgPotassium: 800mgFiber: 4gSugar: 6gVitamin A: 1500IUVitamin C: 20mgCalcium: 50mgIron: 3mg

Notes

Let the goulash rest for about 30 minutes after cooking for the best flavor. Store in an airtight container for up to 3 days. Freeze for up to 3 months.

Tried this recipe?

Let us know how it was!