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Christmas Goulash with Cranberry Sauce

Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Servings 4
Author Marita Sinden


  • 500 gr lean diced beef
  • 3 red peppers roughly chopped
  • 3 red onions roughly chopped
  • 5 cloves of garlic finely chopped
  • 4 table spoons Olive oil
  • 1 spicy chilli optional
  • 6 Table spoons cranberry sauce
  • 350 ml hot water
  • Salt & pepper to taste
  • 3 table spoons sweet paprika
  • 1 table spoon ground cloves
  • 1 pinch of nutmeg


  • Sprinkle the spices on the meat and let the flavours infuse for about 30 minutes.
  • Heat the olive oil in a large saucepan. Brown the beef from all sides before adding in the onions, peppers, garlic and chilli. Fry for another 4 minutes before pouring in the water. The secret it not to add too much water so the ingredients can stew in its own juices. Once in a while check the consistency of the dish and if necessary add a little more water.
  • Cook for about 2-3 hours. The cooking time will depend on the quality of your beef. The meat should be tender and not chewy.
  • Add salt & pepper to taste. Add the cranberry sauce and bring to boil for another couple of minutes.
  • This dish tastes great with red cabbage, potatoes and other vegetables.