UPGRADEYOU RECIPES

Steak & Pepper Goulash

February 9, 2018

 
SERVES: 4

INGREDIENTS: 

-500g Lean Steak, cubed

-2 medium Onions, sliced

-2 Garlic Cloves, crushed

-2 medium Carrots, sliced

-½ tsp Olive Oil

-2 medium Peppers, chopped

-2 x 400g can Chopped Tomatoes

-2 tbsp Tomato Puree

-300ml Beef Stock

-2 tbsp Cornflour

-1 tbsp Smoked Paprika

METHOD: 

1. Preheat the oven to 180c (160 fan), 350f, gas mark 4.

2. Heat a large flame & ovenproof casserole dish & brush with the olive oil. Add the beef a handful at a time, cooking over a high heat to seal & brown, takes about 2-3 minutes.

3. Add the paprika, onions & garlic & cook, stirring, for 1-2 minutes. Then add the carrots, peppers, tomatoes & stock.

4. Cover the casserole dish & transfer to the oven. Cook for 1½ hours until the beef is tender. Check the liquid level during the cooking time & add more water if necessary.

5. Blend the cornflour with 3 tablespoons of water. Place the casserole dish on the hob over a low heat. Stir in the cornflour & continue to stir as it thickens. Season to own taste & serve.

CALORIES & MACROS PER SERVING

Calories: 392
Protein: 30.5g

Carbs: 27.2g

Fat: 17.2g
Fibre: 1.7g
 

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