Beef & Mushroom Goulash

Beef & Mushroom Goulash

A classic Hungarian paprika-flavoured goulash has become a popular menu staple. Adding some mushrooms to the dish makes it more interesting and flavourful.
  • 1 H 5 Mins

    Cooking Time

  • easy


  • 10 Mins

    Prep Time

  • 4 People


  • 2 1/2 tablespoons oil
  • 500 g diced chuck steak
  • 1 onion, finely chopped
  • 200 g button mushrooms, quartered
  • 2 tablespoons tomato paste
  • 1 sachet Continental Recipe Base Beef Stroganoff
  • 1 tablespoon ground sweet paprika
  • 1 1/2 cups (375mL) water
  • 1 tablespoon sour cream, plus extra to serve
  • cracked black pepper, to taste
  • chopped continental parsley, to garnish
  • mashed potato, to serve
  • steamed broccoli, to serve

  1. Heat 1 tablespoon oil in a large heavy based saucepan over medium-high heat. Cook beef in three small batches, for 3 minutes turning occasionally until browned, adding a little more oil to the pan between batches. Transfer beef to a bowl.

  2. Heat remaining oil over medium heat. Add onions and cook, stirring occasionally, for 3 minutes until softened. Stir in mushrooms and cook for a further 2 minutes. Return beef, and any meat juices, to pan. Stir in tomato paste and cook, stirring, for 1 minute.

  3. Stir in recipe base, paprika and water. Bring to the boil, stirring. Cover, reduce heat to low and simmer for 45 minutes, stirring occasionally or until beef is tender. Remove lid. Increase heat to medium and cook, uncovered, for 5 minutes until sauce has reduced slightly. Stir in sour cream. Season to taste with pepper. Garnish with parsley and serve with mash, broccoli and extra sour cream.

  1. Amount per Serving
Nutritional values Amount per Serving
Energy (kcal) 337.58 kcal
Protein (g) 25.71 g
Sugar (g) 7.32 g
Fat (g) 19.39 g
Fibre (g) 3.41 g

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