Beef Goulash

Ingredients

• 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

Method

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.