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
-
Oil 50 ml
-
Onions, diced 300 g
-
Diced Steak or Beef 1.3 kg
-
Mushrooms, quartered 500 g
-
Water 1.5 l
-
CONTINENTAL Professional Rich Brown Gravy 2 kg 150 g
-
Sour cream 100 g
-
Ground Paprika 15 g
Preparation
-
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.
-
Serving Suggestion
- Serve with steamed broccoli and mash.