Scotch Beef Goulash in a dash
300 g Scotch Beef PGI rump or minute steaks, cut into strips
300 g new or waxy potatoes, thickly sliced
1 tbsp olive oil
100 g button mushrooms, halved
1 small green pepper, finely sliced
1 onion, finely sliced
2 tsp paprika
500 g jar tomato based cooking sauce
300 ml hot beef stock
2 tbsp natural yoghurt
Freshly chopped parsley or chives (optional)
- Blanch the potatoes in boiling water for 3-4 minutes then drain thoroughly. Meanwhile heat the oil in a wok or large frying pan and stir-fry the beef for 2-3 minutes or until browned.
- Add the mushrooms, pepper, onion, paprika and potato slices and cook for a further minute.
- Stir in the tomato sauce and stock, leave to gently simmer for 10 minutes – longer to reduce and thicken the sauce if preferred.
- Serve in bowls topped with a spoonful of yoghurt and fresh herbs or a dusting of paprika.
For a slow cook Goulash, use Scotch beef casserole, shoulder or featherblade, cubed and cooked with the above ingredients in a lidded casserole for 2½ hours at 140°C. Add a little more stock if required halfway through cooking.
protein 31.2 g
fat 13.9 g
carbs 36.9 g
sugar 16.3 g
salt 3.6 g