This hearty Beef and Mushroom Goulash is an easy, delicious meal that your kids will love! Healthy and flavourful, it’s a weeknight must!
Beef and Mushroom Goulash with Rice & Peas
Serves 6
Ingredients:
- 500g stewing beef
- 1 Tbsp flour
- 1 onion, finely diced
- 3 red peppers, cut into 4cm squares
- 2 cloves garlic, minced
- 500g baby button mushrooms, halved
- 2 Tbsp tomato paste
- 1 Tbsp paprika
- 1 x 400g tin crushed tomatoes
- 250ml / 1 cup mushroom stock
- 80ml / ⅓ cup fresh cream
- 2 Tbsp parsley, roughly chopped
- Fluffy white rice, to serve
- Blanched peas, to serve
Method
PREHEAT oven to 160˚C.
CUT the stewing beef into large pieces and toss with flour.
IN a large pot sear the beef with a drizzle of olive oil and set aside. In the same pan add a fresh drizzle of olive oil if necessary and sweat the onion.
ONCE the onion is soft add the red peppers and garlic. Allow to cook until the peppers have softened, about 5 minutes.
ADD the tomato paste and cook for an additional 2-3 minutes. Finally add the paprika, crushed tomatoes and stock. Stir well and bring to a gentle simmer.
PUT the lid on the pot and place in the oven for 1.5 hours or until the beef is tender.
REMOVE from the oven and add the mushrooms. Place on a low burner and reduce until the goulash thickens.
FINISH the beef and mushroom goulash with the cream and parsley. Serve over rice alongside freshly blanched peas.
Beef and Mushroom Goulash with Rice & Peas
Ingredients
- 500g stewing beef
- 1 Tbsp flour
- 1 onion, finely diced
- 3 red peppers, cut into 4cm squares
- 2 cloves garlic, minced
- 500g baby button mushrooms, halved
- 2 Tbsp tomato paste
- 1 Tbsp paprika
- 1 x 400g tin crushed tomatoes
- 250ml / 1 cup mushroom stock
- 80ml / ⅓ cup fresh cream
- 2 Tbsp parsley, roughly chopped
- Fluffy white rice, to serve
- Blanched peas, to serve
Instructions
PREHEAT oven to 160˚C.
CUT the stewing beef into large pieces and toss with flour.
IN a large pot sear the beef with a drizzle of olive oil and set aside. In the same pan add a fresh drizzle of olive oil if necessary and sweat the onion.
ONCE the onion is soft add the red peppers and garlic. Allow to cook until the peppers have softened, about 5 minutes.
ADD the tomato paste and cook for an additional 2-3 minutes. Finally add the paprika, crushed tomatoes and stock. Stir well and bring to a gentle simmer.
PUT the lid on the pot and place in the oven for 1.5 hours or until the beef is tender.
REMOVE from the oven and add the mushrooms. Place on a low burner and reduce until the goulash thickens.
FINISH the beef and mushroom goulash with the cream and parsley. Serve over rice alongside freshly blanched peas.
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ALSO SEE: Lamb Knuckle and Apricot Stew
Sjaan is a food stylist and recipe developer for Food & Home. She aims to create mouth-watering images and exciting How To videos on our Instagram, hoping to inspire people to try new recipes and have fun in the kitchen.
