Hungarian goulash with mashed potatoes
- Total Time
- 1:50
- Prep
- 0:20
- Cook
- 1:30
- 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.
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Calorie controlled cooking spray5 spray(s)
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Beef stewing steak, lean, raw500 g, cubed
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Onion(s)1 large, chopped
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Garlic2 clove(s), crushed
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Paprika2 tablespoons, level
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Tinned Tomatoes400 g, chopped
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Tomato Purèe1 tablespoons, level
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Red pepper(s)1 medium, deseeded and chopped
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Green Pepper(s)1 medium, deseeded and chopped
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Vegetable stock cube(s)1 cube(s), beef, make up to 300ml with hot water
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Salt1 pinch, and black pepper, freshly ground
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Parsley, fresh1 tablespoons, fresh, chopped, to garnish
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Potato(es), Raw500 g, peeled and chopped into small chunks
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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.