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.
Ingredients
  • Calorie controlled cooking spray
    5 spray(s)
  • Beef stewing steak, lean, raw
    500 g, cubed
  • Onion(s)
    1 large, chopped
  • Garlic
    2 clove(s), crushed
  • Paprika
    2 tablespoons, level
  • Tinned Tomatoes
    400 g, chopped
  • Tomato Purèe
    1 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
  • Salt
    1 pinch, and black pepper, freshly ground
  • Parsley, fresh
    1 tablespoons, fresh, chopped, to garnish
  • Potato(es), Raw
    500 g, peeled and chopped into small chunks
  • Skimmed Milk
    1 tablespoons
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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