Serve this quick version of beef goulash on a bed of fettuccine and top with a dollop of sour cream and chives.
Ingredients
- 800g Coles Australian beef rump steak, cut into 2.5cm pieces
- 1 tablespoon plain flour
- 1 tablespoon olive oil
- 1 brown onion, cut into thick wedges
- 2 garlic cloves, crushed
- 1 red capsicum, chopped
- 200g white cup mushrooms, quartered
- 1 tablespoon smoked paprika
- 410g can tomato puree
- 3/4 cup (185ml) beef stock
- 500g fettuccine
- 1/3 cup (80g) sour cream
- 1 tablespoon finely chopped chives
Method
- Step 1Combine beef and flour in a bowl. Heat oil in a large deep frying pan over medium-high heat. Add beef, in batches, and cook for 5 mins or until browned all over. Return beef to pan with onion, garlic, capsicum, mushroom and paprika. Cook for 5 mins or until onion softens. Add tomato puree and stock and bring to a simmer over medium heat. Cook for 5 mins or until beef is just cooked through. Season with salt and pepper.
- Step 2Meanwhile, cook pasta in large saucepan on salted boiling water until al dente, then drain.
- Step 3Serve goulash on pasta topped with a dollop of sour cream and sprinkled with chives.
- Author: (N/A)
- Image credit: (N/A)
- Publication: Coles
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