SAMFA Beef & Mushroom Goulash with Rice & Peas

Serves 6


  • 500g stewing beef
  • 1 Tbsp flour
  • 1 onion, finely diced
  • 3 red peppers, cut into 4cm squares
  • 2 cloves garlic, minced
  • 500g baby button mushrooms, halved
  • 2 Tbsp tomato paste
  • 1 Tbsp paprika
  • 1 x 400g tin crushed tomatoes
  • 250ml / 1 cup mushroom stock
  • 80ml / ⅓ cup fresh cream
  • 2 Tbsp parsley, roughly chopped
  • Fluffy white rice, to serve
  • Blanched peas, to serve


  • Preheat oven to 160˚C.
  • Cut the stewing beef into large pieces and toss with flour.
  • In a large pot sear the beef with a drizzle of olive oil and set aside.
  • In the same pan add a fresh drizzle of olive oil if necessary and sweat the onion.
  • Once the onion is soft add the red peppers and garlic.
  • Allow to cook until the peppers have softened, about 5 minutes.
  • Add the tomato paste and cook for an additional 2-3 minutes.
  • Finally add the paprika, crushed tomatoes and stock.
  • Stir well and bring to a gentle simmer.
  • Put the lid on the pot and place in the oven for 1.5 hours or until the beef is tender.
  • Remove from the oven and add the mushrooms.
  • Place on a low burner and reduce until the goulash thickens.
  • Finish the goulash with the cream and parsley.
  • Serve over rice alongside freshly blanched peas.


Leave a Reply

Your email address will not be published. Required fields are marked *

Social Media

Most Popular

Get The Latest Updates

Subscribe To Our Weekly Newsletter

No spam, once a week post updates only.


On Key

Related Posts