Enjoy the last of the cooler weather with this delicious Hungarian-style goulash. Normally cooked slowly over many hours, this quicker version using smoked paprika is still rich and flavourful. The good news is it’s all done in one pot, you’ve got to love those recipes where you throw it all in and it comes out delicious. If you have any fussy eaters who don’t want to try new things like “goulash”, just tell them it’s beef stew!
Total preparation and cooking time: 30 minutes
TIP: Make sure you remember to heat up your beef stock before adding it to the pot so that the cooking process continues uninterrupted.
You can serve it in a bowl just as it is or alongside some small pasta, polenta, crusty bread or traditional bread dumplings.
Jó étvágyat! (as they say in Hungary)
- 2 tbsp vegetable oil
- 300g stir-fry beef strips or minute steak cut into strips
- 100g mushrooms (any), quartered
- 2-3 tsp smoked paprika
- 500g potatoes peeled and cut into small chunks
- 600ml hot beef stock (using a stock cube is fine)
- 500g passata or crushed tomatoes
- handful of parsley leaves, roughly chopped
- natural yogurt to serve (optional)
- Heat half the oil in a large non-stick pan and brown the beef (~3 mins). Remove the meat from the pan. Heat the remaining oil in the pan (no need to clean) and fry the mushrooms for 2-3 mins until they start to colour.
- Sprinkle the paprika over the mushrooms, fry briefly, then add potatoes, stock and tomatoes. Return the beef to the pan along with any juices, stir to combine, cover and simmer for ~20 mins or until the potatoes are cooked to your liking. Stir in the parsley and a swirl of yogurt, then serve.