Bill Granger for Waitrose, November 2010
For Bonfire Night
Preheat the oven to 170c, gas mark 3. Cut the steak into 4cm chunks. Put the flour and 1 tbsp paprika in a bowl; season and stir to combine. Add the steak, toss to coat and transfer to a casserole.
Add the onions, garlic, chilli, tomato purée, red wine vinegar, stock, tomatoes, bay leaves, lemon peel and 2 tbsp paprika. Mix; add a little water. Cover and cook for 3 hours 30 minutes.
Heat the oil and butter in a pan; cook the mushrooms for 5 minutes. Add to the goulash; scatter with parsley. Spoon over the soured cream and serve with gnocchi.
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Serving Size: 1 Serving (19104g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 7506 | ||
Calories from Fat: 227 (3%) | ||
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Amt Per Serving | % DV | |
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Total Fat 25.2g | 34 % | |
Saturated Fat 10.8g | 54 % | |
Monounsaturated Fat 4.2g | ||
Polyunsanturated Fat 4.3g | ||
Cholesterol 11.6mg | 4 % | |
Sodium 1585.3mg | 55 % | |
Potassium 27988.3mg | 737 % | |
Total Carbohydrate 1733.2g | 510 % | |
Dietary Fiber 317.3g | 1269 % | |
Sugars, other 1415.8g | ||
Protein 212.8g | 304 % | |
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: 7506
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