Hungarian goulash with mashed potatoes
- Total Time
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.
Calorie controlled cooking spray5 spray(s)
Beef stewing steak, lean, raw500 g, cubed
Onion(s)1 large, chopped
Garlic2 clove(s), crushed
Paprika2 tablespoons, level
Tinned Tomatoes400 g, chopped
Tomato Purèe1 tablespoons, level
Red pepper(s)1 medium, deseeded and chopped
Green Pepper(s)1 medium, deseeded and chopped
Vegetable stock cube(s)1 cube(s), beef, make up to 300ml with hot water
Salt1 pinch, and black pepper, freshly ground
Parsley, fresh1 tablespoons, fresh, chopped, to garnish
Potato(es), Raw500 g, peeled and chopped into small chunks
Skimmed Milk1 tablespoons
- 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.
- 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.
- Season to taste.
- 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.
- 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.