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Beef goulash

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A hearty stew that's perfect for cold winter nights
Serves
2
Prep
15 minutes
Cook
2 hours
Each 554g serving contains
KCal
372
Carbs
35.0g
Fibre
7.0g
Protein
33.0g
Fat
9.5g
Saturates
3.50g
Sugars
12.4g
Salt
0.80g
Portion Fruit & Veg
2
Ingredients
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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
  1. Preheat the oven to 180ºC/160ºC fan/gas mark 4.
  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
  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.
  4. Serve with plenty of vegetables.
Chefs 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.

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