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Hungarian Style Goulash
Hungarian Style Goulash
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Hungarian Style Goulash

A delicious Hungarian inspired beef stew seasoned with paprika is great for the cooler weather. These simple ingredients together provide a tender slow cooked dish.
Makes 6
Prep Time 20 minutes
Cook Time 3 hours
A little more effort
Ingredients
1 kg stewing steak, cut into chunks
3 Tbsp olive oil
1 large onion, chopped
1 red pepper, thinly sliced
1 green pepper, thinly sliced
5 cloves garlic, sliced
½ tsp Gregg's Whole Caraway Seeds
1 Tbsp Gregg's Ground Paprika
1 tsp Gregg's Smoked Paprika
½ cup dry white wine
400 g can Wattie's Chopped Tomatoes in Puree
1 ½ cups beef stock
Sour cream and chopped parsley, to serve

NUTRITION INFORMATION

Serving size: 6 Serving Size: 410g

Avg. Quantity per serve Avg. Quantity per 100g
Energy 1440kJ 350kJ
Protein 36.1g 8.8g
Fat, total 16.4g 4.0g
- saturated 4.1g 1.0g
Carbohydrate 6.6g 1.6g
- sugars 5.3g 1.3g
Dietary Fibre 2.9g 0.7g
Sodium 330mg 80mg
INGREDIENTS NUTRITION
Made with
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Method
Step 1
Preheat the oven to 160C. Season the beef with salt and pepper. Heat half of the olive oil in a flameproof casserole over high heat. Brown the meat in batches until well coloured all over. Transfer to a plate.
Step 2
Add the remaining oil to the casserole and reduce heat to medium. Add onion, red pepper and green pepper and cook, stirring, for 4 to 5 minutes until golden.
Step 3
Add the garlic and caraway seeds and cook, stirring for 1 minute. Stir in the Gregg's Ground Paprika and Gregg's Smoked Paprika.
Step 4
Add the wine and cook until it has reduced by half. Return the beef to the casserole with any juices. Stir in the Wattie's Chopped Tomatoes in Puree and beef stock. Season to taste with salt and pepper.
Step 5
Cook in the oven for 2 to 2 ½ hours until the beef is very tender. Divide into serving dishes and top with sour cream and parsley to serve.
Tips
Delicious served with buttered wide noodles sprinkled with parsley.
What do I need?
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1 kg stewing steak, cut into chunks
3 tbsp olive oil
1 large onion, chopped
1 red pepper, thinly sliced
1 green pepper, thinly sliced
5 cloves garlic, sliced
½ tsp Gregg’s Whole Caraway Seeds
1 Tbsp Gregg’s Ground Paprika
½ cup dry white wine
400 g can Wattie’s Chopped Tomatoes in Puree
1 ½ cups beef stock
Sour cream and chopped parsley, to serve
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