- Egg free
- Gluten free
- Nut free
- Peanut free
- Sesame free
- Soy free
- Wheat free
- Shellfish free
- Seafood free
- No added sugar
- High in dietary fibre
- High in protein
- Over 4 serves veg or fruit
The warming beef goulash recipe is pure comfort. Most of the magic happens while the ingredients simmer away in the pot, leaving you to do very little!
- Serves4
- Cook time3 hour 25 minutes
- Prep time20 minutes
Ingredients
- 2 tbs olive oil
- 750g Coles Australian No Added Hormones Beef Chuck Casserole Steak, cut into 4cm pieces
- 4 small brown onions, quartered keeping the root intact
- 2 carrots, halved, thickly sliced
- 2 celery sticks, thickly sliced
- 2 large white potatoes, cut into 3cm pieces
- 2 tbs ground paprika
- 1 tsp caraway seeds
- 2 garlic cloves, thinly sliced
- 1/3 cup (80ml) white wine (optional)
- 1 1/2 cups (375ml) salt-reduced beef stock
- 410g can tomato puree
- 1 large red capsicum, seeded, coarsely chopped
- 1/4 cup chopped flat-leaf parsley
Nutritional information
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. Cook the beef, in 2 batches, for 5-7 mins or until browned all over. Transfer to a bowl.
Step 2
Heat the remaining oil in the pan. Add the onion and cook, stirring, for 3-5 mins or until onion starts to brown. Add the carrot, celery and potato. Cook, stirring occasionally, for 5 mins or until the onion is tender.
Step 3
Add the paprika, caraway seeds and garlic. Cook, stirring, for 1 min or until aromatic. Add the wine, if using, and bring to a simmer. Cook for 1 min or until liquid reduces by half. Stir in the stock and tomato puree. Bring to the boil. Return beef and cooking juices to pan. Season. Reduce heat to low. Cover and cook, stirring occasionally, for 2 hours or until the beef is tender.
Step 4
Stir in capsicum and cook, covered, for 30 mins or until the capsicum is tender. Uncover and cook for a further 30 mins or until the beef is tender and sauce thickens slightly. Stir in parsley.
Recipe tip
Serve with sour cream, chopped flat-leaf parsley leaves and crusty bread
COOK. STORE. SAVE.
Don’t throw away the leaves from celery – the tough dark green leaves are perfect for flavouring soups, while the tender inner leaves can be added to salads.
