900g lean beef, cubed
2 teaspoons smoked paprika
Ground black pepper, to taste
Cooking oil spray
2 large onions, chopped
2 large red capsicums, deseeded, chopped
2 large sticks celery, chopped
1 tablespoon chopped fresh thyme
1 teaspoon caraway seeds (optional)
4 cups reduced-salt beef stock
1/3 cup no-added-salt tomato paste
750g desiree potatoes, peeled, chopped
1/3 cup skim milk
1 tablespoon wholegrain mustard
Nutrition (per serve)
Preheat oven to 180°C. Place beef into a large bowl with paprika and ground black pepper.Toss to coat. Spray a frying pan with oil and place over high heat. Add half the beef. Cook, stirring constantly, for 3–4 minutes, until browned. Transfer beef to a casserole dish. Repeat with remaining beef.
Add onions, capsicums, celery, thyme and caraway seeds (if using) to the same frying pan, plus 2 tablespoons cold water. Reduce heat and cook gently for 5 minutes, until softened. Add to casserole dish.
Combine stock with tomato paste and pour over beef and vegetables. Bring to the boil over high heat, cover and transfer to oven. Cook for 1 1/2–2 hours, until sauce is thick and beef is tender. Check after 1 hour and, if sauce needs thickening, remove lid for final 30 minutes of cooking.
Twenty minutes before serving, place potatoes into a saucepan of cold water. Bring to the boil and cook for 15 minutes, until tender. Drain well and return to saucepan. Mash with a masher and stir in milk, mustard and pepper. Serve goulash with mash and steamed green vegetables.
Recipe sourced from: Australian Healthy Food Guide