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Dinner

Beef Goulash with Smoked Paprika

Diced beef braised for two hours with sweet and smoked paprika until it falls apart, peppers stirred in late and creme fraiche and parsley to finish.

Serves
4
Prep
20min
Cook
150min
Total
170min

Programs: Fat Loss, Muscle Gain, Lean Bulk and Recomp, Maintenance, Blood Sugar, Blood Pressure, Cholesterol, Cardiometabolic

Beef Goulash with Smoked Paprika

Per serving

Calories
347kcal
Protein
32.7g
Carbs
17.2g
Fat
15.9g
Fibre
3.9g

Ingredients

Measurements

For 4 servings · MetricUS

  • 500glean diced beef (casserole steak)
  • 2 tbspplain flour
  • 1 tbspoil
  • 2onions, dicedabout 110g each
  • 2 clovegarlic, crushed
  • 2 tbsptomato puree
  • 1 tbspsweet paprika
  • 1 tbspsmoked paprika
  • 400gchopped tomatoes
  • 300mlbeef stockhot
  • 1red pepper, slicedabout 120g
  • 150ghalf-fat creme fraiche
  • 1 tbspfresh parsley, chopped
  • salt and black pepperto taste
  • 1 lblean beef stew meat
  • 2 tbspall-purpose flour
  • 1 tbspoil
  • 2onions, dicedabout 4oz each
  • 2 clovegarlic, crushed
  • 2 tbsptomato paste
  • 1 tbspsweet paprika
  • 1 tbspsmoked paprika
  • 14½ ozchopped tomatoes
  • 1¼ cupsbeef stockhot
  • 1red pepper, slicedabout 4oz
  • 5 ozlight sour creamabout two-thirds of an 8 oz tub
  • 1 tbspfresh parsley, chopped
  • salt and black pepperto taste

Method

  1. Sear the beef.

    Toss the beef in the flour with a pinch of salt and pepper.

    Heat the oil in a large casserole over a high heat and sear the beef in batches until browned on all sides. Lift out and set aside.

  2. Build the base.

    Soften the onions in the same pan for 5 minutes, then add the garlic and tomato puree and cook for a minute until it darkens.

    Stir in the sweet and smoked paprika and cook for 30 seconds until fragrant.

  3. Braise.

    Return the beef to the pan with the chopped tomatoes and hot stock. Bring to a simmer.

    Cover and braise in the oven at 160C fan (350F), or on the lowest hob heat, for 2 hours until the beef is fork-tender.

  4. Add the peppers.

    Stir in the red pepper and cook uncovered for a further 20 minutes until it softens and the sauce thickens.

  5. Finish and serve.

    Take off the heat and stir through the half-fat creme fraiche.

    Scatter with parsley and serve a quarter per person.

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