Name: Beef goulash
Prep time: 15 minutes
Cook time: 2 hours
Yield: 2
Ingredients: 250g lean braising steak, cubed; 250g new potatoes; 2 tsp seasoned wholemeal flour; 1 tsp oil; 1 onion, chopped; half red pepper, chopped; 1 clove garlic, crushed; 1 tsp paprika; 1 x 200g can chopped tomatoes; 1 tbsp tomato puree; 150ml (quarter pint) reduced salt beef stock

A hearty stew that's perfect for cold winter nights

Serves

Prep

15 minutes

Cook

2 hours

Each 554g serving contains (excludes serving suggestion)

KCal

372

Carbs

35.0g

Fibre

7.0g

Protein

33.0g

Fat

9.5g

Saturates

3.5g

Sugars

12.4g

Salt

0.8g

Fruit/Veg Portion

What makes a healthy, balanced diet?

Ingredients

250g lean braising steak, cubed

250g new potatoes

2 tsp seasoned wholemeal flour

1 tsp oil

1 onion, chopped

half red pepper, chopped

1 clove garlic, crushed

1 tsp paprika

1 x 200g can chopped tomatoes

1 tbsp tomato puree

150ml (quarter pint) reduced salt beef stock

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Method

Step 1

Preheat the oven to 180ºC/160ºC fan/gas mark 4.

Step 2

Toss the steak in the seasoned flour. Heat the oil in a flameproof casserole dish, add the steak, then fry for 2–3 minutes until browned all over

Step 3

Add the remaining ingredients, bring to the boil, then cover and place in the oven. Cook for 1.5–2 hours, until the meat is tender.

Step 4

Serve with plenty of vegetables.

Recipe tips

You could use lamb, venison or pork in this recipe instead of beef.
To make a vegetarian version, use tofu in place of beef. Reduce the cooking time by 30 minutes.
Freezing instructions: Suitable for freezing once cooked. Defrost in the fridge or microwave and reheat until piping hot throughout.