- 900g lean beef, cubed
- 2 teaspoons smoked paprika
- black pepper, to season
- cooking oil spray
- 2 large onions, chopped
- 2 large red capsicums, deseeded, chopped
- 2 large stalks celery, chopped
- 1 tablespoon chopped fresh thyme
- 1 teaspoon caraway seeds (optional)
- 4 cups salt-reduced beef stock*
- ⅓ cup tomato paste*
- 750g desiree potatoes, peeled, chopped
- ⅓ cup trim milk
- 1 tablespoon wholegrain mustard*
- extra black pepper, to taste
1 Preheat oven to 180°C. Place beef in a large bowl with paprika and pepper. Toss to coat. Spray a frying pan with oil and place over a high heat. Add half the beef. Cook, stirring constantly, for 3-4 minutes until browned. Transfer beef to a casserole dish. Repeat with remaining beef.
2 Add onions, capsicums, celery, thyme, caraway seeds (if using) and 2 tablespoons cold water to the same frying pan. Reduce heat and cook gently for 5 minutes until softened. Add to casserole dish.
3 Combine stock with tomato paste and pour over beef and vegetables. Bring to the boil over a high heat. Cover and transfer to oven. Cook for 1 1/2–2 hours until sauce is thick and beef is tender. Check after 1 hour and if sauce needs thickening, remove the lid for final 30 minutes of cooking.
4 Twenty minutes before serving, place potatoes in a saucepan of cold water. Bring to the boil then cook for 15 minutes until tender. Drain then return to saucepan. Mash and stir in milk, mustard and pepper. Serve goulash with mash and steamed green vegetables.
Nutrition Info (per serve)
Total fat 11g
Saturated fat 4g
Dietary fibre 5g
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