Diced Steak and Mushroom Goulash
A classic Hungarian paprika-flavoured goulash has become a popular menu staple with aged care residents. Adding some mushrooms to the dish makes it more interesting and flavourful.
Ingredients
Goulash
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Oil 50 ml
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Onions, diced 300 g
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Diced Steak or Beef 1.3 kg
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Mushrooms, quartered 500 g
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Water 1.5 l
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Sour cream 100 g
Preparation
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Goulash
- Heat the oil in a large pot and lightly cook the onions. Add the beef and cook until browned.
- Add the mushrooms, KNORR Paprika Puree and water.
- Simmer for 1.5 hours or until the meat becomes tender.
- Make a slurry with CONTINENTAL Professional Rich Brown Gravy and water. Stir well into the braised beef so it thickens.
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Serving Suggestion
- Serve with steamed broccoli and mash.