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|
|Calories from Fat: 227 (3%)|
|Amt Per Serving||% DV|
|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 %|
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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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