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

Guide to the symbols

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

3.50g

Sugars

12.4g

Salt

0.80g

Portion Fruit & Veg

Nutritional information explained

What makes a healthy, balanced diet?

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

Method

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