Goulash Inspired Beef and Bulgur
with Pepper and Soured Cream
Looking for a quick and tasty midweek dinner option? Try cooking up our Goulash Style Beef and Bulgur in just 20 minutes for a delicious and speedy meal.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
10
Chicken Stock Paste
120
Bulgur Wheat
(Contains Cereals containing gluten)
1
Onion
2
Garlic Clove
1
Bell Pepper
(May contain Celery)
240
British Beef Mince
1
Smoked Paprika
1
Tomato Passata
28
Red Wine Stock Paste
(Contains Sulphites)
75
Soured Cream
(Contains Milk)
Not included in your delivery
240
Water for the Bulgur
1
Sugar for the Sauce
50
Water for the Sauce
Nutritional information
Utensils
Instructions
a) Pour the water for the bulgur (see pantry for amount) into a large saucepan, stir in the chicken stock paste and bring to the boil.
b) Stir in the bulgur, bring back up to the boil and simmer for 1 min.
c) Pop a lid on the pan and remove from the heat. Leave to the side for 12-15 mins or until ready to serve.
a) Meanwhile, halve, peel and chop the onion into small pieces.
b) Peel and grate the garlic (or use a garlic press).
c) Halve the pepper and discard the core and seeds. Chop into 1cm chunks.
a) Heat a drizzle of oil in a large frying pan on medium-high heat.
b) Once hot, add the beef mince, bell pepper and onion. Fry until the mince is browned, 5-6 mins.
c) Use a spoon to break up the mince as it cooks, then drain and discard any excess fat. Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince. It's cooked when no longer pink in the middle.
a) Stir the garlic and smoked paprika into the beef. Cook for 30 secs.
b) Pour the passata, red wine stock paste, sugar and water for the sauce (see pantry for both amounts).
c) Bring to a boil, then reduce the heat slightly and simmer until thickened, 4-5 mins.
a) Once your stew has thickened, taste and season with salt, pepper and more sugar if needed.
b) Add a splash of water if it's a little too thick.
a) Fluff up the bulgur with a fork and share between your bowls.
b) Top with your beef goulash inspired stew.
c) Finish with a drizzle of soured cream over the top.
Enjoy!
