Main Meals

Beef Goulash


Serves 6 Serving


  • 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.

Nutritional Information

Servings per recipe: Serves 6 Average serving size: 455g
Per serve Per 100g
Kilojoules (kj) 1861 410
Protein (g) 46.2 10.2
Total fat (g) 10 2.2
- Saturated fat (g) 2.2 0.5
Carbohydrates (g) 38.7 8.5
- Sugars (g) 38 8.4
Fibre (g) 5.4 1.2
Sodium (mg) 151 33

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