Beef goulash made with chopped tomatoes

Beef goulash made with chopped tomatoes

Made with Chopped tomatoes

The Mutti Chopped Tomatoes maintains all the freshness of freshly-harvested tomatoes. It’s a unique product because it is chopped especially finely for an abundance of tomato pieces in every bite and a rich, consistent texture. Mutti Polpa brings together the tomato juice and its most pulpy part, a feature which makes it ideally suited for long cooking times even at high temperatures, like in the oven. Alternatively, it captures the fresh flavour of perfectly ripe tomatoes so well that it can be used straight from the tin in dishes like bruschetta or salsas. It is also ideal for homemade pizza, for recipes with meat, vegetables and legumes and to dress fresh durum wheat pasta or egg pasta

cooking sketch (COOK TIME: 60+ min)

cooking sketch Medium


  • 700 g diced chuck steak
  • 650 g brown onions
  • 1/4 cup extra virgin olive oil
  • 1 tsp smoked paprika
  • 1 tsp sweet paprika
  • 1 tin Mutti Polpa Finely Chopped Tomatoes
  • 2 tsps Mutti Double Concentrate Tomato Paste
  • 700 g Desiree potatoes
  • 3 tablespoons extra virgin olive oil
  • 200 g brown onions
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Beef goulash made with chopped tomatoes: Method

  1. Peel and thinly slice the onions (using a mandolin if you can) and place in a large heavy bottomed pot with a lid. Sauté onions and olive oil on low heat for 30 minutes, stirring regularly until the onions are very soft and translucent (don't let them brown).
  2. Chop the beef into 8-9 mm dice and place in the pot with the cooked onion. Increase the heat to medium and brown the beef on all sides, stirring regularly. Once it has browned, add the smoked and sweet paprika. Stir through and then add the tin of Mutti Polpa and Mutti Tomato Paste. Stir, add salt to taste and simmer on low heat, covered, until the beef is tender (about an hour and a half).
  3. To make the potatoes, peel and chop into large chunks. Place in a medium sized saucepan, cover with cold water and bring to the boil. In the meantime, place the remaining thinly sliced onions in a small frypan with three tablespoons of extra virgin olive oil on medium heat. Cook the onions for about ten minutes, stirring regularly until translucent and starting to brown. Remove from the heat and set aside.
  4. Allow the potatoes to cook until fork tender (the time taken depends on the size of your potatoes, start testing after ten minutes). Drain and return them to the same saucepan. Mash them roughly with an old-fashioned potato "masher" (or even the back of a fork), then stir through the previously prepared onions including the remaining oil in the pan. Add a splash of olive oil if they look a bit dry. Salt to taste.
  5. Serve beef goulash with a side of smashed potatoes.

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