- 300g (10.5 oz) stir-fry Scotch Beef using rump or minute steaks, cut into strips
- 300g (10.5 oz) new or waxy potatoes, thickly sliced
- 1 tbsp olive oil
- 100g (3.5 oz) button mushrooms, halved
- 2 tsp paprika
- 500g jar tomato based cooking sauce
- 300ml (0.5pt) hot beef stock
- 2 tbsp natural yoghurt
- Freshly chopped parsley or chives (optional)
- Blanch the potatoes in boiling water for 3-4 minutes then drain thoroughly. Meanwhile heat the oil in a wok or large frying pan and stir-fry the beef for 2-3 minutes or until browned.
- Add the mushrooms, paprika and potato slices, cook for a further minute.
- Stir in the tomato sauce and stock, leave to gently simmer for 10 minutes longer to reduce and thicken the sauce if preferred.
Serve in bowls topped with a spoonful of yoghurt and fresh herbs or a dusting of paprika.
- Pork is often used in Goulash; replace the beef with stir-fry pork strips or fillet or loin steaks, cut into thin strips...and why not add a green or red pepper, deseeded and cut into strips for an extra serving of vegetables.
- If time is of the essence serve this Goulash as a chunky soup - or simmer for longer and accompany with fresh vegetables and crusty bread for mopping...
- Scotch Beef Minute steak or stir-fry beef strips are ideal for quick cooking - lean and low in fat too.
- For a slow cook Goulash, use Scotch beef casserole, shoulder or featherblade, cubed and cooked with the above ingredients in a lidded casserole for 2.5 hours at 140 C / Fan 120 C /Gas Mark 1. Add a little more stock if required halfway through cooking.