Best ever beef goulash: 352 calories per serving
Best ever beef goulash is only 352 calories per serving
This is the perfect dish to make ahead and freeze.
Frozen in zip-seal bags, it should be reheated thoroughly after defrosting and can be ready to serve in less than 20 minutes.
Add extra vegetables or a small portion of rice and a spoonful of soured cream.
● 2lb chuck steak
● 1 tbsp sunflower oil
● 2 medium onions, each cut into 12 wedges
● 2 tsp hot, smoked paprika
● 1 tbsp paprika
● 1 beef stock cube
● 2 tbsp tomato purée
● 2 cans diced tomatoes
● 1 large red and 1 large yellow pepper, seeded and cut into roughly 1in chunks
● Flaked sea salt
● Ground black pepper
● Roughly chopped flat-leaf parsley, to garnish (optional)
Preheat the oven to 350 degrees. Trim any hard fat from the beef and cut the meat into roughly 1 inch chunks. Season well with salt and black pepper.
Heat the oil in a large flameproof casserole. Add the steak and fry over a high heat until lightly browned, turning every now and then. Tip the onions into the pan and cook with the beef for a few seconds.
Sprinkle both paprikas over the meat and crumble the beef stock cube on top. Add the tomatoes and tomato purée. Season with salt and pepper, stir well and bring to a simmer.
Cover with a tight-fitting lid and transfer to the oven. Cook for 1 hour. Carefully remove the casserole from the oven. Stir in the peppers, replace the lid and cook for a further hour or until the beef is tender. Garnish with the parsley before serving, if you choose.
You can freeze the cooled goulash in labelled zip-seal bags or freezer-proof containers for up to three months. Defrost in the fridge overnight and reheat thoroughly in a large, wide-based saucepan, stirring gently until piping hot.
Alternatively, reheat from frozen with an extra 1 cup of water over a low heat until thoroughly thawed. Bring to a simmer, stirring gently until piping hot.