Hungarian goulash

Hungarian goulashThis creamy goulash with meltingly tender beef is an ideal dish for feeding a crowd.

Hungarian goulash
  • Serves: 4
  • Ready in: Over 60 Minutes
  • Difficulty Rating: 2
  • * Freezer friendly
  • Syns per serving:
      FREE

ingredients

  • 400g can chopped tomatoes
  • 2 onions, finely chopped
  • 225g mushrooms, sliced
  • 2 green peppers, deseeded & diced
  • 900g lean braising steak
  • 2 level tbsp paprika pepper
  • ¼ level tsp caraway seeds
  • 1 bay leaf
  • Pinch of marjoram
  • Pinch of thyme
  • Seasoning
  • 275g fat free natural fromage frais

method

  1. Pre-heat the oven to 150°C/130°C Fan/Gas 2. Place the tomatoes and onions in a pan and cook until the onions are soft.
  2. Add the mushrooms and peppers and cook for a further 5 minutes.
  3. Cut the steak into 5cm strips and place in a casserole dish. Add the paprika, caraway seeds, bay leaf, marjoram, thyme and tomato mixture and season well. Cover and cook for 1½ - 1¾ hours.
  4. Beat the fromage frais until smooth then pour over the casserole just before serving.

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