Tag Archive: beef


Best ever beef goulash: 352 calories per serving 

Best ever beef goulash is only 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.

Serves 6

● 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.

Stuffed Meatloaf

GLAZE 
1 cup ketchup 
1/4 cup packed brown sugar 
2 1/2 tablespoons cider vinegar 
1 teaspoon hot sauce

MEATLOAF 
16 saltines 
1 tablespoon vegetable oil 
1 onion, chopped fine 
4 garlic cloves, minced 
1 pound ground pork 
1 pound 90 percent lean ground beef 
2 large eggs, lightly beaten 
1 tablespoon Worcestershire sauce 
2 teaspoons dry mustard 
Salt and pepper 
4 ounces Monterey Jack cheese, shredded (1 cup) 
1 tablespoon cornstarch 
3 ounces thinly sliced deli ham

  1. FOR THE GLAZE: Whisk ketchup, sugar, vinegar, and hot sauce together in small saucepan until combined; reserve 1/4 cup. Bring remaining glaze to simmer over medium heat and cook until slightly thickened, about 5 minutes; set aside. 
  2. FOR THE MEATLOAF: Adjust oven racks to upper (about 6 inches away from broiler element) and middle positions and heat broiler. Line rimmed baking sheet with aluminum foil and coat lightly with vegetable oil spray. Process saltines in food processor until finely ground, about 30 seconds; transfer to large bowl.
  3. Heat oil in 12-inch skillet over medium-high heat until shimmering. Add onion and cook until browned, 6 to 8 minutes. Add garlic and cook until fragrant, about 30 seconds. Transfer to bowl with saltines and let cool to room temperature, about 15 minutes. Add pork, beef, eggs, Worcestershire, mustard, 1 teaspoon salt, and ¾ teaspoon pepper to saltine mixture and knead gently to combine.
  4. Combine cheese and cornstarch in medium bowl. Spread half of meat mixture on preparedbaking sheet in 10 by 6-inch rectangle. Layer half of ham on meat, leaving 1-inch border on all sides. Sprinkle half of cheese mixture over ham. Repeat with remaining ham and remaining cheese mixture. Form remaining meatloaf mixture into 9 by 5-inch rectangle and place on top of prepared meatloaf bottom, leaving border exposed. Fold bottom edge of meatloaf up over top layer and pinch edges together tightly to seal. 
  5. Broil meatloaf on upper rack until spotty brown, 6 to 8 minutes. Brush 2 tablespoons uncooked glaze evenly over top and sides of meatloaf and continue to broil until glaze begins to brown, about 1 minute. Move meatloaf to middle rack and brush with remaining 2 tablespoons uncooked glaze. Reduce oven temperature to 350 degrees and bake until meatloaf registers 160 degrees, 30 to 35 minutes. Transfer to carving board, tent with foil, and let rest for 30 minutes. Warm reserved glaze. Slice meatloaf and serve, passing warm glaze at table.