Hungarian Beef Goulash
with Green Bell Pepper and Parsley
What could be better for a chilly evening than a dish filled with beef, rice, veggies and sour cream? This homemade goulash is a traditional Hungarian favourite and an ideal dish for fall.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
285 g
Beef Strips
227 g
Green Bell Pepper
10 g
Garlic
10 g
Parsley
¾ cup
Basmati Rice
1 tbsp
All-Purpose Flour
(Contains Wheat)
56 g
Onion, chopped
1 tbsp
Goulash Spice Blend
1 unit
Beef Broth Concentrate
1 can
Diced Tomatoes
1 tsp
Worcestershire Sauce
3 tbsp
Sour Cream
(Contains Milk)
Not included in your delivery
Oil*
½ tsp
Sugar*
Nutrition Values
Utensils
Cooking Steps
Wash and dry all produce.* In a small pot, bring 1 1/2 cups salted water (double for 4 people) to a boil. Core, then cut the bell pepper(s) into 1/2-inch pieces. Mince or grate the garlic. Roughly chop the parsley.
Add the rice to the boiling water. Reduce the heat to low. Cover with a lid, and cook until the rice is tender and the water has been absorbed, 12-14 min.
Meanwhile, in a large bowl, season the beef strips with salt and pepper. Sprinkle over the flour. Toss until well coated. Heat a large non-stick pan over medium-high heat. Add a drizzle of oil, then half the beef. Cook until browned, 1-2 min. Transfer to a plate. Repeat with the remaining beef and transfer to the same plate.
Reduce the heat to medium. Add another drizzle of oil to the same pan, then the peppers, onions, garlic, spice blend and 1/2 tsp sugar (double for 4 people). Cook, stirring occasionally, until the onions soften, 4-5 min.
Add the broth concentrate(s), diced tomatoes, Worcestershire sauce and 1 cup water (double for 4 people). Gently boil, stirring occasionally, until the peppers are tender, 5-6 min. Add the beef and stir until warmed through, 2-3 min. Season with salt and pepper.
Fluff the rice with a fork and divide between bowls. Spoon over the goulash. Sprinkle with parsley and dollop with sour cream.
