Goulash Inspired Beef
with Bulgur Wheat, Bell Pepper and Soured Cream
Hearty and warming, Goulash is a staple in many central European countries and is known as Hungary's national dish. This stew is packed full of meat and veg in a spiced tomato and paprika broth, making it the perfect winter meal.
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 grams
Chicken Stock Paste
120 grams
Bulgur Wheat
(Contains Cereals containing gluten)
2 unit(s)
Garlic Clove
1 unit(s)
Bell Pepper
(May contain Celery)
240 grams
British Beef Mince
1 sachet(s)
Smoked Paprika
1 carton(s)
Tomato Passata
28 grams
Red Wine Stock Paste
(Contains Sulphites)
75 grams
Soured Cream
(Contains Milk)
Not included in your delivery
220 milliliter(s)
Water for the Bulgur
1 tsp
Sugar for the Sauce
50 milliliter(s)
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, peel and grate the garlic (or use a garlic press).
b) Halve the bell 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 and bell pepper. 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) Add 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 goulash 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 goulash inspired beef.
c) Drizzle the soured cream over the top to finish.
Enjoy!
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