Hungarian goulash

Cooking Soups Hungarian goulash

Warm up this winter with this hearty Hungarian goulash.

Lables: High protein Low carb Lower gi Egg free Fish free Peanut free Sesame free Shellfish free Soy free Tree nut free
  1. Preheat oven to 160C. Place flour and salt and pepper in a shallow dish. Lightly coat steak in seasoned flour.
  2. Heat 1 tablespoon oil in a frying pan over medium-high heat. Cook steak in small batches, adding more oil as required, for 2 to 3 minutes or until browned. Transfer to a 2-litre (8-cup) capacity, ovenproof casserole dish.
  3. Add 2 teaspoons oil, onion and garlic to pan. Cook, stirring, over medium heat for 3 to 4 minutes or until soft. Add paprika, soup and 1/2 cup water. Bring to the boil. Pour over steak. Cover dish and bake for 1 1/2 hours.
  4. Remove casserole from oven. Stir in mushrooms. Cover. Bake for a further 30 minutes or until steak is tender. Season with salt and pepper.
  5. Place pasta in shallow serving bowls. Spoon over casserole. Top with sour cream and parsley. Serve.

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1/2 cup plain flour
1kg beef chuck casserole steak, trimmed, cut into 3cm pieces
2 tbsp olive oil
1 large brown onion, halved, thinly sliced
2 garlic cloves, crushed
1 tbsp paprika
425g can Campbell's Condensed Tomato Soup
200g button mushrooms, sliced
cooked pasta, sour cream and chopped flat-leaf parsley leaves, to serve

Adv

Autors
Preparation time
10
Cooking time
2:25
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Soups
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