Warm up this winter with this hearty Hungarian goulash.
Ingredients
- 1/2 cup plain flour
- 1kg beef chuck casserole steak, trimmed, cut into 3cm pieces
- 2 tablespoons olive oil
- 1 large brown onion, halved, thinly sliced
- 2 garlic cloves, crushed
- 1 tablespoon paprika
- 425g can Campbell's Condensed Tomato Soup
- 200g button mushrooms, sliced
- Cooked pasta, to serve
- Sour cream, to serve
- Chopped flat-leaf parsley leaves, to serve
Method
- Step 1Preheat oven to 160C. Place flour and salt and pepper in a shallow dish. Lightly coat steak in seasoned flour.
- Step 2Heat 1 tablespoon oil in a frying pan over medium-high heat. Cook steak in small batches, adding more oil as required, for 2 to 3 minutes or until browned. Transfer to a 2-litre (8-cup) capacity, ovenproof casserole dish.
- Step 3Add 2 teaspoons oil, onion and garlic to pan. Cook, stirring, over medium heat for 3 to 4 minutes or until soft. Add paprika, soup and 1/2 cup water. Bring to the boil. Pour over steak. Cover dish and bake for 1 1/2 hours.
- Step 4Remove casserole from oven. Stir in mushrooms. Cover. Bake for a further 30 minutes or until steak is tender. Season with salt and pepper.
- Step 5Place pasta in shallow serving bowls. Spoon over casserole. Top with sour cream and parsley. Serve.
- High protein
- Low carb
- Lower gi
Nutrition
2343 kj
Energy
24g
Fat Total
7g
Saturated Fat
5g
Fibre
56g
Protein
155mg
Cholesterol
812.27mg
Sodium
12g
Carbs (sugar)
27g
Carbs (total)
All nutrition values are per serve
- Author: Dixie Elliott
- Image credit: John Paul Urizar
- Publication: Super Food Ideas
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