Beef Goulash

Brown steak and sauté vegetables before simmering in a paprika-spiced tomato stock and finishing with sour cream and parsley.

Quick Beef Main Course Gluten Free Goulash

Estimated Nutrition

Calories

455.1

kcal / serving

1820.5 kcal total

Carbs

9.7g

per serving

38.6 g total

Fat

33.6g

per serving

134.2 g total

Protein

30.6g

per serving

122.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

tbsp

Tomato Puré

Dairy

Butter

100

Soured Cream

for garnish

Liquids

200

Beef Stock

Meat

500

Sirloin Steak

trimmed and cut in strips

NutsSeeds

pinch

Sea Salt

to taste

pinch

Black Pepper

to taste

tbsp

Paprika

bunch

Flat leaf Parsley

small bunch for garnish

OilsFats

tbsp

Olive Oil

for browning

Vegetables

piece

Onion

medium, peeled and sliced thinly

0.5

piece

Red Pepper

de-seeded and sliced

0.5

piece

Green Pepper

de-seeded and sliced

Method

Serve garnished with a dollop of soured cream and fresh flatleaf parsley.

Brown the steak strips in batches in a very hot frying pan with olive oil.

Sauté the onions and peppers in butter and season with salt and pepper.

Combine the browned steak and vegetables in a large pan.

Add tomato purée, 200ml beef stock, and 3 tbsp paprika to the pan.

Bring the mixture to a boil and simmer for 20 to 40 minutes.