Hungarian Beef Stew
with Basmati Rice
We’ve taken the comfort of a winter stew and added seasonal summer vegetables to create a light, easy recipe that can be knocked together in just 10 minutes. Minimal washing up, minimal prep, maximum flavour - it’s a guaranteed crowd-pleaser.
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
240
Beef Strips
1
Finely Chopped Tomatoes
1
Smoked Paprika
1
Steamed Basmati Rice
1
Flat Leaf Parsley
150
Soured Cream
(Contains Milk)
1
Green Pepper
(May contain Celery)
Not included in your delivery
1
Sugar
Nutritional information
Utensils
Instructions
a) Halve, then remove the core from the pepper and chop into small pieces.
a) Heat a drizzle of oil in a large frying pan on high heat. When hot, add the beef strips and pepper and stir-fry until the beef is browned, 3-4 mins.
a) Stir in the smoked paprika and sugar (see ingredients for amount) then pour in the diced tomatoes. Lower the heat to medium and simmer until thick and tomatoey, 4-5 mins.
a) Meanwhile, cook the rice according to pack instructions.
a) Roughly chop the parsley (stalks and all). Stir half the parsley through the stew. Season to taste with salt and pepper if needed.
a) Serve the rice in bowls. Swirl a spoonful of sour cream through the stew then serve on top of the rice. Finish with a dollop more of sour cream and a sprinkling of the remaining parsley.
