Beef goulash is a culinary classic for good reason. Find out why with our sumptuous recipe!
Serves44
Cook time30 mins30 minutes
Prep time10 mins10 minutes
Ingredients
1 tbsp olive oil
750g Coles Australian Beef Rump Steak, cut into 2cm pieces
1 brown onion, finely chopped
1 red capsicum, deseeded, chopped
2 garlic cloves, crushed
3 tsp paprika
1 tbsp tomato paste
2 tomatoes, chopped
2 medium potatoes, peeled, chopped
4 cups (1L) salt-reduced beef stock
Sour cream, to serve
Flat-leaf parsley leaves, to serve
Crusty bread, to serve
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Heat half the oil in a large heavy-based saucepan over medium-high heat. Add beef. Cook, turning occasionally, for 5 mins or until browned all over. Transfer to a plate.
Step 2
Heat the remaining oil in the pan over medium heat. Add the onion and capsicum and cook for 5 mins. Add garlic and paprika. Cook for 1 min or until aromatic. Stir in tomato paste, tomato, potato and stock. Bring to the boil. Reduce heat to low and simmer for 15 mins. Return beef to pan. Simmer for 2-3 mins or until beef is just cooked through.
