Hungarian beef and mushroom goulash

Name: Hungarian beef and mushroom goulash
SKU: RecipeF_4_W260
Price: 1.00 NZD

with creamy mash potato

Ready in around 20 mins

RECIPE FACT:

Goulash is the national dish of Hungary

Nutritional Info:

Serving Amount:

Serves 4 people

Cooking Instructions:

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.
TO SERVE:

Divide the creamy herb mash between bowls, spoon over Hungarian beef goulash, a dollop of sour cream and sprinkle with chopped parsley.