- 2 tablespoons plain flour
- 1 1/2 teaspoons sweet paprika
- 550g beef silverside eye steaks, thinly sliced
- 1 tablespoon olive oil
- Olive oil spray
- 1 brown onion, halved, thinly sliced
- 250g button mushrooms, halved
- 1 small red capsicum, halved seeded, thinly sliced
- 1 zucchini, halved lengthways, thinly sliced diagonally
- 1 garlic clove, crushed
- 250ml (1 cup) Massel chicken style liquid stock (see notes)
- 400g can peeled tomatoes
- Steamed white rice, to serve
- Greek-style natural yoghurt, to serve
- Step 1Combine the flour and paprika in a bag. Season with salt and pepper. Add the beef and shake until the beef is well coated in the flour mixture.
- Step 2Heat the oil in a large non-stick frying pan over medium-high heat. Cook half the beef for 1 minute each side or until browned. Transfer to a plate. Repeat with the remaining beef, reheating the pan between batches.
- Step 3Spray the pan with oil. Cook the onion, stirring, for 3-4 minutes or until onion is soft. Add the mushroom, capsicum and zucchini. Cook, stirring, for 2 minutes or until the vegetables are golden. Add the garlic and cook, stirring, for 1 minute or until aromatic.
- Step 4Add the stock and tomato to the vegetables. Stir to combine. Add the beef and cook, stirring, for 5 minutes or until the vegetables are tender and the mixture thickens slightly. Divide the rice among serving bowls. Top with the goulash and a dollop of yoghurt.
- High protein
- Low carb
- Low fat
- Low kilojoule
- Low sodium
- Low sugar
- Lower gi
Vegetable stock can be used instead if preferred.
Place the capsicum halves skin-side down on the chopping board – that way it’s easier to cut them into strips.
Use tongs to remove the beef from the bag after coating it so the excess flour doesn’t go everywhere.
- Author: Kerrie Ray
- Image credit: Mark O'Meara
- Publication: Australian Good Taste