Hungarian beef and mushroom goulash
Ready in around 20 mins
- Energy: 2537kj (606Kcal)
- Protein: 41g
- Carbohydrate: 42g
- Fat: 32g
- Contains: Gluten, Soy, SesameMilk, Sulphites
1. TO PREPARE THE VEGETABLES:
Thinly slice the mushroom. Cut the roast capsicum into 1 cm strips. Pick the leaves from the Italian parsley and roughly chop.
2. TO MAKE THE CREAMY HERB MASH:
Empty the steamed potatoes into a pot and pour in the herb cream. Cover with a lid and heat for 4–5 mins over a medium-high heat. Checking each minute to ensure the cream does not burn. Remove from the heat and add 1 tbsp of butter and 1/3 cup of milk if needed and season with salt and pepper. Using a potato masher, mash the potato to a smooth consistency. Set aside with a lid on.
3. TO MAKE THE HUNGARIAN GOULASH:
Remove the beef strips from their packaging and pat dry with a paper towel. Heat 1 tbsp of oil in a non-stick frying pan over a medium high heat. When the pan is hot add the beef strips and cook for 30 secs then remove from the pan. Add a drizzle of oil and add the mushroom and cook for 3-4 mins. Add the roast capsicum and goulash sauce and bring to a simmer. Add the baby spinach and beef strips and cook for 1 min.
Divide the creamy herb mash between bowls, spoon over Hungarian beef goulash, a dollop of sour cream and sprinkle with chopped parsley.
- 1 pack of premium beef stripsfree range chicken thighs
- 1 pack of baby spinachsteamed kumara
- 1 pack of mushroomsoregano
- 1 pot of roasted capsicumprune and pomegranate molasses
- 1 pack of Italian parsleysweet tahini dressing
- 1 pot of sour creambroccoli
- 1 pack of steamed potatocarrots
- 1 pot of goulash sauce
- 1 pot of herb cream