Prep time
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Whilst in Budapest last year I was fortunate enough to sample a cauldron brimming with goulash in one of the city's highest rated restaurants. It was my first taste of the authentic national dish and since then it's one that we love to eat on cold winter nights. Traditionally served with crusty bread, we had ours with new potatoes, steamed broccoli and a dollop of natural yogurt.
Serves: 4
  • 500g braising steak, cubed
  • 1 large onion, sliced
  • 2 cloves of garlic, finely chopped
  • 2 red peppers, sliced
  • 2 x tins chopped tomatoes
  • 100g sliced mushrooms
  • 2tsp smoked paprika
  • 2tbsp plain flour
  • Cracked black pepper
  • 2 bay leaves
  1. Coat the braising steak with flour mixed with a generous amount of black pepper
  2. Shake off the excess
  3. In a large heavy based pan heat a little oil and add the meat
  4. Once browned add the onions followed by 1 sliced red pepper and mushrooms then garlic
  5. Stir for a few minutes to release the flavour
  6. Add the chopped tomatoes, bay leaves and paprika.
  7. Turn heat down to low, cover and cook for 2 hours.
  8. After two hours, remove lid, add the remaining sliced pepper and boil whilst continuously stirring to thicken the sauce.
  9. Take enough out for baby and then generously season the adults portion and add a little sugar to counteract the bitter tomato tang.
  10. - Just make sure the vegetables are cut to the size your baby can manage.
Recipe by Penny Led Weaning at