Wednesday, 1 December 2010


Great for a cold winter evening - real comfort food! And yet, it's low in fat - bonus :-)

Makes: 3-4 servings
Takes: 10 minutes + 1 1/2 hours cooking time


1 tsp olive oil
400g lean stewing steak, cubed
1 large onion
1 clove of garlic
1 1/2 tbsp paprika
1 green or red pepper
400g tin of chopped tomatoes
1 tbsp tomato puree
1 beef stock cube
1 tbsp cornflour
salt and pepper

  1. Heat the oil in a large, non-stick saucepan and add the meat. Cook until the meat has all sealed and browned.
  2. Thinly slice the onion and crush the garlic then add to the pan and fry for 3 minutes, until softened. Add the paprika and stir well.
  3. Remove the seeds and pith from the pepper and chop, then add to the pan with the tomatoes and tomato puree. Mix the stock cube with 425ml (15 fl oz) very hot water and pour into the pan.
  4. Bring the goulash to the boil then reduce the heat, cover the pan and simmer for 1 1/2 hours, till the meat is very tender. Add a little extra hot water if the mixture looks too dry towards the end of the cooking time.
  5. Blend the cornflour with 3 tbsp cold water then add to the goulash with salt and pepper. Stir until the sauce thickens then cook for a further 2 minutes.
This is lovely served with boiled or mashed potatoes, or plain boiled rice. You could also top each serving with a spoonful of low fat plain yogurt if you wish. Spare portions freeze well, too.