Beef goulash Recipe, from our academy’s recipe selection.
1 tbsp olive oil
1 medium sized white onion, chopped
150g closed cup mushrooms, cut into quarters
1 green bell-pepper, diced
2 tsps hot paprika
2 garlic cloves, finely chopped
400g minute steak, diced
1 organic beef stock cube
400g tinned chopped tomatoes
2 tbsps tomato purée
a pinch of sea salt and ground black pepper
Heat the oil in a large saucepan over a medium heat. Add the onion and fry for 5
minutes, stirring occasionally.
Add the mushrooms, paprika, pepper and garlic. Stir well and fry for 2 minutes.
Add the beef and fry for 2-3 minutes, stirring to seal on all sides.
Crumble in the stock cube. Add the chopped tomatoes and purée and stir well.
Season with salt and black pepper.
Stir well and simmer for 15 minutes. Serve.
Store any leftovers in an airtight container and refrigerate for up to 3 days or freeze on