Goulash in a dash

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Results 21-28

• buggerzinha

  21 July 2012

  buggerzinha rated and commented on this recipe

  

  Love it but also cooked it a lot longer (2 hrs) to make the meat soft. Yummie and easy!

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• dancingchef

  10 January 2013

  dancingchef rated and commented on this recipe

  

  try roasted paprika and pinch of Cinnamon and Nutmeg for a spice update.

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• mightymangalica

  18 January 2013

  mightymangalica commented on this recipe

  just for the record: it might be a perfectly delicious dish, but it has nothing to do with authentic Hungarian goulash (except for the beef part), so please don't call it goulash, call it something else. some of you were complaining about too much liquid, but goulash IS a soup, so I really cannot see the problem. doing some research before publishing a recipe has never harmed anyone before...

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• ederi

  19 January 2013

  ederi commented on this recipe

  I totally agree with mightymangalica! That is exactly what I wanted to say after reading the recipe and the comments. If anyone wants to cook a real Hungarian goulash ("gulyás") SOUP, here is the recipe for 4 persons: 2 tbsp oil 40 dkg beef cut into cubes 2 onions chopped paprika, salt, pepper 30dkg potatoes cut into cubes 1 tomato finely chopped 1 green pepper finely chopped Heat the oil and cook the onions until soft. Add the beef to the onions and fry them for a bit till they are brown. Add the chopped tomato and pepper and cook for a few minutes. Then add paprika and season and pour lots of water on top (cca. 1 liter or as much as much soup you'd like to have). Cook it till the meet is half cooked and then add the potatoes. Then cook the soup until the meat and the potatoes are soft. Serve it with fresh bread and pickles. It might take 2 hours till the beef softens.

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• clairelou88

  01 February 2013

  clairelou88 rated and commented on this recipe

  

  Really nice! Tweaked it a bit.. Used stewing steak added extra veggies spinach & courgette, reduced the stock as it was way too much

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• Mummycakes

  21 April 2013

  Mummycakes rated and commented on this recipe

  

  Love this! I use the slow cooker version of this recipe and it's delicious. My children love it too. I serve it in a bowl with plenty of crusty bread to dunk in.

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• Lisarose

  23 April 2013

  Lisarose rated and commented on this recipe

  

  Simple, quick and delicious. I had mine with some fresh bread to mop up the juices!

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• agalatka

  09 May 2013

  agalatka rated and commented on this recipe

  

  Awful! Boring, bland, and adding sauce from a jar really ruins it. Next time I'll try a goulash recipe completely from scratch.

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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 tomatoes -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

Ready in 30 mins

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 tomatoes -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, sugar 5g, salt 1.59 g

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