Beef Goulash

Beef Goulash

 Serves 6


2 tablespoons extra virgin olive oil
1 brown onion
2 red capsicums
1.5 kg beef chuck steak
500g mushrooms
2 tablespoons tomato paste
2 tablespoons paprika
425g can diced tomatoes
800g cooked pasta
Reduced fat natural yoghurt, to serve
Fresh parsley, to serve


  1. Chop onion. Cut capsicum into 2cm pieces. Trim and cut beef into 3cm pieces. 
  2. Slice mushrooms and chop parsley, set aside. 
  3. Heat half of the oil in a large frying pan over medium heat. Add onion. Cook, stirring for 5 minutes. Transfer to slow cooker.
  4. Heat remaining oil in the pan over medium/high heat. Cook beef, in batches, for 3 to 4 minutes or until browned.
  5. Return all beef to the pan. Add tomato paste and paprika. Cook for 1 minute or until beef is coated. Add stock and bring to a simmer.
  6. Transfer to a slow cooker. Add capsicum and tomatoes. Stir to combine.
  7. Cook on high for 4 hours or slow for 8 hours.
  8. Add mushrooms in the last 30 minutes of cooking time.
  9. Serve with dollops of yoghurt, parsley and a side of pasta.