Name: Goulash with paprika cream
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 2 waxy potatoes, chopped; 2 tablespoon water, plus 1 cup extra; 1 teaspoon vegetable oil; 400 gram beef rump steak; 1 onion, chopped; 800 gram can diced tomatoes; 1 teaspoon sweet paprika, plus 1 teaspoon extra; 1 large beef stock cube; 1 carrot, sliced; 200 gram button mushrooms, sliced; 250 gram packed microwave basmati rice, heated; 1/2 cup chopped parsley; 1/4 cup flaked almonds, toasted; 1/2 cup extra-light sour cream

Goulash with paprika cream

Serve your family this deliciously hearty goulash tonight. Served with a flavoursome paprika cream, it's the ultimate Winter comfort food.

Serves 4

Prep

10M

Cook

20M

Total

30M

Ingredients

2 waxy potatoes, chopped

2 tablespoon water, plus 1 cup extra

1 teaspoon vegetable oil

400 gram beef rump steak

1 onion, chopped

800 gram can diced tomatoes

1 teaspoon sweet paprika, plus 1 teaspoon extra

1 large beef stock cube

1 carrot, sliced

200 gram button mushrooms, sliced

250 gram packed microwave basmati rice, heated

1/2 cup chopped parsley

1/4 cup flaked almonds, toasted

1/2 cup extra-light sour cream

Method

1.Place potato and the water in a microwave-safe bowl. Microwave on High (100%) for 4 minutes or until tender.

2.Meanwhile, heat oil in a deep frying pan over high heat. Cook beef for 3 minutes each side or until medium. Transfer to a plate. Cover; rest for 5 minutes. Slice.

3.Add onion to pan; cook and stir for 2 minutes or until soft. Add potato, tomatoes, paprika, crumbled stock cube, carrot and the extra water. Bring to the boil. Reduce heat; simmer for 8 minutes or until vegetables are tender.

4.Stir in beef and mushroom; cook and stir for 2 minutes or until mushroom is tender.

5.Combine the rice, parsley and almonds in a bowl. Whisk sour cream and extra paprika in a bowl. Serve goulash with rice and paprika cream.

Women's Weekly Food