A quick and very tasty goulash
Heat the oil in a large frying pan.
Fry the beef until browned and then transfer to a bowl.
Turn the heat down under the pan and add the onions. Cook gently until soft but not browned - they will get some colouring from the meat juices. Add the garlic.
Sprinkle the paprika over the onions and stir - it will go lumpy but don't panic!
Gradually sir in the water, stirring continuously to prevent lumps.
Add the stock pot, passata, bell pepper, mushrooms, potatoes and the browned beef.
Stir well. If the liquid does not cover the veg add a little more water so that they are barely covered.
Bring to the boil, then reduce the heat to a simmer.
Simmer until the potatoes are soft and the sauce has thickened.
Once the potatoes are ready, stir in the soured cream and serve.
Stir the casserole every 15 mins to make sure it isn't sticking to the pan. It should go nice and thick.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (222g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 128 | ||
Calories from Fat: 3 (2%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.3g | 0 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 24.5mg | 1 % | |
Potassium 697.7mg | 18 % | |
Total Carbohydrate 28.9g | 8 % | |
Dietary Fiber 4.3g | 17 % | |
Sugars, other 24.6g | ||
Protein 3.5g | 5 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 128
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