Hungarian goulash with mashed potatoes
9
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
Onion
1 large
Garlic
2 clove(s)
Paprika
2 tablespoon(s), level
Tinned Tomatoes
400 g
Tomato Purèe
1 tablespoon(s), level
Red pepper
1 medium
Green pepper
1 medium
Vegetable stock cube
1 cube(s)
Salt
1 pinch
Parsley, fresh
1 tablespoon(s)
Potatoes, Raw
500 g
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.
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