Great British Beef Week Recipe: Rainy’s Romanian-style Beef Goulash

April 11, 2024 | Foodie bites | 4 minute read

Great British Beef Week returns from 23rd-30th April, and to celebrate, we’re sharing a delicious dish from the team at The Victoria. Chef Rainy loves this Romanian-style Beef Goulash, which is spicier than Hungarian Goulash. Scroll down for the Beef Goulash recipe, or read on to find out more about Holkham’s beef.

Holkham beef

All of the beef served at The Victoria is from Holkham’s cattle, seen on the grazing marsh of the National Nature Reserve opposite The Victoria throughout the summer.

The Victoria prides itself on serving locally-produced food, and it doesn’t get much more local than that!

Our herd graze the marshes and are fed on Holkham-grown beans and silage instead of soya crops grown internationally and shipped. At Holkham, we use the phrase ‘mouths, not mowers’, as the herd do a super job of keeping the grass at the right length for the rest of the Nature Reserve’s eco-system.

In the colder months, the cows ‘mooove’ into the cattle sheds in Wells (which give them an incredible view, if that’s what they like!)

The barley straw they excrete onto is used on the farm’s fields, cutting the need for artificial fertilisers, which helps reduce Holkham Farming Company’s carbon emissions.

We then use a local abattoir run by Arthur Howells, also based in Wells.

So when you eat Holkham beef, you know you can enjoy maximum taste, with minimum food miles. This is some of the most sustainable beef you’ll find!

The Victoria have a special British Beef Week menu on until 30th April, and you can usually find a beef dish on their normal menu too. Visit The Vic’s webpage here to view sample menus and to book your lunch or dinner. 

How to make Rainy’s Romanian-style Beef Goulash


  • 500g diced beef (ideally chuck)
  • 1 red pepper, cubed
  • 1 white onion, cubed
  • 1-2 chillies (optional, to taste)
  • 1 large potato, cubed

For the marinade:

  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp smoked paprika
  • 1 tsp mustard powder
  • 1/2 tsp chilli flakes (optional, to taste)
  • 1 tbsp tomato puree
  • 1.5l beef stock

To serve:

  • Sour cream
  • Crusty bread

Making your beef goulash

  1. Rub the beef with the dried spices and leave to dry marinade overnight in the fridge
  2. Seal the coated beef in a heavy-based frying pan with a splash of oil
  3. Add the beef to the casserole dish, along with the pepper, onion, chillies (if using) and potato
  4. Deglaze your frying pan with the beef stock and tomato puree, and then add this to your casserole dish with the other ingredients
  5. Cover and roast at 160°C for three hours. Check that the meat is tender before removing.
  6. Serve alongside a dollop of sour cream on the top and some crusty bread.

Delicious! Remember to tag us in a photo if you make this – we’re @victoriaholkham on Instagram!

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