Goulash in a dash

Goulash in a dash

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(22 ratings)

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Cooking time

Ready in 30 mins

Skill level

Easy

Servings

Serves 4

Whip up this Hungarian paprika-infused beef casserole in minutes, or use a slow cooker for an extra tender finish

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per serving

kcalories
299
protein
23g
carbs
33g
fat
9g
saturates
2g
fibre
3g
sugar
5g
salt
1.59g

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 tomatoes -based cooking sauce
  • handful of parsley leaves, roughly chopped
  • natural bio yogurt, to serve

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Method

  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.

Recipe from Good Food magazine, February 2005

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Comments

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helenb123's picture
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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

emmawelsh's picture
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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.

surferdude's picture
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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.

hexane's picture
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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.

breadsticks1's picture

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

angelalynn's picture
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Tasted much more tender using sliced fillet steak, much nicer.

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