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Goulash Recipe

  • Serves 6
  • Preparation Time 15MINS
  • Cook Time 20MINS

cup plain flour

2 tbs sweet paprika

1kg beef chuck steak, trimmed, diced

2 tbs olive oil

2 cloves garlic, crushed

3 medium brown onions, halved, sliced

3 rashers bacon, diced

cup red wine

1L (4 cups) Campbells Real Stock – Beef

350g potatoes, peeled, cut into 2cm dice

400g button mushrooms, sliced

tsp finely grated lemon rind

2 tsp lemon juice

1/3 cup sour cream

cup freshly chopped flat leaf parsley

STEP 1 Place flour, paprika and salt and pepper in a snap- lock bag. Add meat. Toss to coat. Shake off excess. Place on a plate.

STEP 2 Heat half the oil in a heavy- based saucepan over medium- low heat. Cook garlic, onion and bacon for 10 minutes or until onion is light golden. Transfer to a bowl. Add remaining oil. Increase heat to medium- high. Cook meat in batches, for 3-4 minutes or until browned. Return onion mixture to pan.

STEP 3 Add red wine and Campbells Real Stock, stir to combine.

STEP 4 Bring to a simmer, stirring. Reduce heat to low. Cover. Cook stirring occasionally for 1 hour.

STEP 5 Add potatoes and continue cooking for 1 hour or until potatoes and meat are tender.

STEP 6 Add mushrooms, lemon rind and lemon juice. Cook uncovered for 10 minutes or until mushrooms are tender.

STEP 7 Remove from heat. Stir in sour cream and parsley.

STEP 8 Serve with rice or pasta.