- 500g leftover roast beef cut into cubes
- Olive oil
- 1 medium onion peeled and sliced
- 1 red pepper, de-seeded and sliced
- 1 green pepper, de-seeded and sliced
- 600 ml beef stock
- 4 tbsp tomato purée
- 3 tbsp paprika
- Sea salt and black pepper
- Small bunch of flat leaf parsley
- 100 ml soured cream
Beef Goulash
4 people
30 min
Ingredients
Main
- 500g leftover roast beef cut into cubes
- Olive oil
- 1 medium onion peeled and sliced
- 1 red pepper, de-seeded and sliced
- 1 green pepper, de-seeded and sliced
- 600 ml beef stock
- 4 tbsp tomato purée
- 3 tbsp paprika
- Sea salt and black pepper
- Small bunch of flat leaf parsley
- 100 ml soured cream
Method
Copy TextIn a medium sized pan heat up one tablespoon of olive oil and fry the onions and peppers until lightly coloured.
Pour in the stock, purée and paprika, season and bring to the boil.
Cook for about 20 minutes then add the beef and cook gently for about 10 minutes.
Garnish with chopped parsley and sour cream if liked.
Serve with lightly buttered pasta noodles or rice.
The Quality Mark & You
Learn moreMethod
Copy TextIn a medium sized pan heat up one tablespoon of olive oil and fry the onions and peppers until lightly coloured.
Pour in the stock, purée and paprika, season and bring to the boil.
Cook for about 20 minutes then add the beef and cook gently for about 10 minutes.
Garnish with chopped parsley and sour cream if liked.
Serve with lightly buttered pasta noodles or rice.
