Goulash in a dash

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Good Food

9 ratings

Recipe by Good Food

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1. Heat half the oil in a large non-stick pan and fry the beef for 2 mins, stirring once halfway through. If your pan is small, do this in two batches. Tip the meat onto a plate. Heat the remaining oil in the pan (no need to clean) and fry the mushrooms for 2-3 mins until they start to colour.
2. Sprinkle the paprika over the mushrooms, fry briefly, then tip in potatoes, stock and tomato sauce. Give it all a good stir, cover and simmer for 20 mins until the potatoes are tender. Return the beef to the pan along with any juices, and warm through. Stir in the parsley and a swirl of yogurt, then serve straight from the pan.

Using sausages or make it vegetarian

Use 4 pork sausages cut into chunks instead of the beef. Fry for 5 mins until browned and leave in the pan while the sauce cooks. To make it veggie: swap beef for a 400g can chickpeas (drained and rinsed) or Quorn pieces and increase the mushrooms to 200g/8oz.

Per serving

299 kcalories, protein 23g, carbohydrate 33g, fat 9 g, saturated fat 2g, fibre 3g, salt 1.59 g

'Simple to make and looked appetising while cooking. The potatoes absorbed the sauce very well. Great midweek casual supper to enjoy with family or friends.'

Latest comments and suggestions

• Pamela

  07 November 2007

  Pamela rated this recipe

  

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• Angela Peckham

  13 January 2008

  Angela Peckham rated and commented on this recipe

  

  Tasted much more tender using sliced fillet steak, much nicer.

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• sam

  07 April 2008

  sam commented on this recipe

  easy to make,filling and tasty.nice with rice mixed in.

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• Rog

  21 July 2008

  Rog rated and commented on this recipe

  

  Very good. Like Angela, I also used sliced fillet steak rather than stir-fry steak. I also cooked it for longer to make it more tender, adding the potatoes 20 minutes from the end.

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• Mel

  08 January 2009

  Mel rated this recipe

  

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• emzcookie23

  28 January 2009

  emzcookie23 rated and commented on this recipe

  

  A really tasty, quick goulash, although it was too liquid, so I had to add cornflour and tomato puree to make it thicker. Also, I would use fillet steak too, the meat was a bit chewy. I would make it again, because it is a warming winter recipe, but I would increase the spicing to make it even more authentic.

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• Emma

  10 February 2009

  Emma rated and commented on this recipe

  

  the beef was too chewy by far, there was too much sauce and it was not thick enough, and I personally found it a bit too spicy and although I cooked the paprika out as per the recipe it still tasted a bit odd. My kids would not eat it because it was too spicy. all in all not a great success, and I'm sure I'll find a better recipe for goulash even if it does need longer to cook.

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• Helen B

  03 March 2009

  Helen B rated and commented on this recipe

  

  Made this with Sausages and used only 200ml of beef stock to 400ml of Passata and this was wonderful - really tasty with a nice kick ... perfect cheap, winter warmer food .... will def be using this receipe again

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• LV20000

  04 March 2009

  LV20000 rated and commented on this recipe

  

  Too watery.

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• Pickled Pepper

  22 April 2009

  Pickled Pepper commented on this recipe

  As others have said, it had far too much liquid but it tasted nice. The potatoes could have done with an extra 5 minutes cooking time

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• JOOLES

  10 August 2009

  JOOLES rated and commented on this recipe

  

  Wow this sounds wonderful, ive taken note of other reviews about it being watery, i think in this case i would cook it for longer to reduce a bit, also this would make the steak more tender, will be giving this a try. I think it also sounds lovely made with the sausages. I will be back to review........x

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Ingredients

• 1 tbsp vegetable oil
• 300g stir-fry beef strips or minute steak cut into strips
• 100g chestnut mushrooms , quartered
• 2 tsp paprika
• 500g potatoes , peeled and cut into smallish chunks
• 600ml hot beef stock (a cube is fine)
• 500g jar tomato -based cooking sauce
• handful of parsley leaves, roughly chopped
• natural bio yogurt , to serve

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Difficulty and servings

Serves 4

Preparation and cooking times

Low-fat

Ingredients

• 1 tbsp vegetable oil
• 300g stir-fry beef strips or minute steak cut into strips
• 100g chestnut mushrooms , quartered
• 2 tsp paprika
• 500g potatoes , peeled and cut into smallish chunks
• 600ml hot beef stock (a cube is fine)
• 500g jar tomato -based cooking sauce
• handful of parsley leaves, roughly chopped
• natural bio yogurt , to serve

Per serving

299 kcalories, protein 23g, carbohydrate 33g, fat 9 g, saturated fat 2g, fibre 3g, salt 1.59 g

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