SAMFA Beef & Mushroom Goulash with Rice & Peas

Serves 6


 500g stewing beef
1 Tbsp flour
1 onion, finely diced
3 red peppers, cut into 4cm squares
2 cloves garlic, minced
500g baby button mushrooms, halved
2 Tbsp tomato paste
1 Tbsp paprika
1 x 400g tin crushed tomatoe
250ml / 1 cup mushroom stock
80ml / ⅓ cup fresh cream
2 Tbsp parsley, roughly chopped

Fluffy white rice, to serve
Blanched peas, to serve


Preheat oven to 160˚C.

Cut the stewing beef into large pieces and toss with flour.

In a large pot sear the beef with a drizzle of olive oil and set aside.

In the same pan add a fresh drizzle of olive oil if necessary and sweat the onion.

Once the onion is soft add the red peppers and garlic.

Allow to cook until the peppers have softened, about 5 minutes.

Add the tomato paste and cook for an additional 2-3 minutes.

Finally add the paprika, crushed tomatoes and stock.

Stir well and bring to a gentle simmer.

Put the lid on the pot and place in the oven for 1.5 hours or until the beef is tender.

Remove from the oven and add the mushrooms.

Place on a low burner and reduce until the goulash thickens.

Finish the goulash with the cream and parsley.

Serve over rice alongside freshly blanched peas

This article was published in partnership with Media Xpose.

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