Beef and mushroom goulash
Beef and mushroom goulash
Ingredients
- 1 tablespoon oil
- 500g beef strips
- 1 onion, sliced
- 300g Swiss brown mushrooms, thickly sliced
- 1 tablespoon smoked paprika
- 3 desiree potatoes, cut into cubes
- 2 cups (500ml) beef stock
- 1 cup (260g) tomato passata
- chopped parsley, to serve
- 5.35 per serve
- kJ 1355, fat 8g, sat fat 2g.
Method
- Heat half of oil in a large saucepan on high. Cook combined beef and onion in
- two batches for 2 minutes, until browned. Remove from pan. Heat remaining oil
- in same pan on medium. Cook mushrooms for 2 minutes, until golden. Add paprika with 2 tablespoons water and cook for 30 seconds, until fragrant.
- Add potato, stock and passata. Cover and simmer for 10 minutes. Uncover and simmer for another 5 minutes, until potato is tender.
- Add beef and onion and simmer for 1 minute. Serve scattered with parsley.
