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Photo of Hungarian goulash with mashed potatoes by WW

Hungarian goulash with mashed potatoes

7
Points®
Total Time
1 hr 50 min
Prep
20 min
Cook
1 hr 30 min
Serves
4
Difficulty
Easy
Serve up a hearty meal with this delicious casserole. Whilst the cooking time is long, you can get on with other chores whilst it's cooking in the oven.

Ingredients

Calorie controlled cooking spray

5 spray(s)

Beef stewing steak, lean, raw

500 g, cubed

Onion

1 large, chopped

Garlic

2 clove(s), crushed

Paprika

2 tablespoon(s), level

Tinned Tomatoes

400 g, chopped

Tomato Purèe

1 tablespoon(s), level

Red pepper

1 medium, deseeded and chopped

Green pepper

1 medium, deseeded and chopped

Vegetable stock cube

1 cube(s), beef, make up to 300ml with hot water

Salt

1 pinch, and black pepper, freshly ground

Parsley, fresh

1 tablespoon(s), fresh, chopped, to garnish

Potatoes, Raw

500 g, peeled and chopped into small chunks

Skimmed Milk

1 tablespoon(s)

Instructions

  1. Preheat the oven to Gas Mark 4/180°C/350°F. Heat a large flameproof casserole and spray with low fat cooking spray. Add the beef, a handful at a time. Cook over a high heat, making sure that each handful has sealed and browned before adding the next.
  2. Add the onion and garlic and cook for 3-4 minutes until the onion has softened. Stir in the paprika and cook for a few moments. Stir in the tomatoes, tomato puree, peppers and stock. Bring to the boil, then put the lid on and transfer to the oven. Bake for 1½ hours, or until the meat is very tender.
  3. Season to taste.
  4. Put the potatoes on to boil around 25 minutes before the goulash is ready. Boil for 15-20 minutes until cooked, drain and mash with the milk to a smooth consistency, keep warm.
  5. If the goulash needs thickening, add 1 tbsp cornflour, blended with 2-3 tbsp of cold water. Stir the cornflour mixture until smooth, then add to the goulash and stir until thickened. Serve each portion sprinkled with parsley, accompanied by hot mashed potatoes.

Notes

Paprika is made from dried peppers or chillis and comes in different 'strengths' from sweet (made predominantly from the fruit) through to hot (made with a lots of the seeds) with smoked being a popular choice too. When selecting a paprika for this recipe why not try a mild sweet or smoked version, for a more mellow flavour.

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