Preparation time is 20minutes
Cook time is 1hours
Total time is 1hours 20minutes
Serve is for 4 people
Estimated cost per serve is 13.47 dollar
Difficulty level: 3 out of 4
13 Ingredients
Number of servings
4
- 1tablespoons plain flour
- 20grams butter
- 2 red capsicums, thinly sliced
- 2 onions, thinly sliced
- 2tablespoons parsley (to garnish)
- 2 bunch spinach, washed, trimmed
- 1/4 cup light sour cream
- 800grams washed potatoes, peeled, quartered
- 1tablespoons smoked paprika
- 1 1/2 cup beef stock
- 1kilograms rump steak, diced
- 1/4 cup olive oil
- 2 garlic cloves, finely chopped
Nutrition per serving
3980kJ
Protein
59.8grams
Sugars
9.3grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 5
Preheat oven to 200°C. Dry potatoes with paper towel. Toss in a bowl with 1 tbs of the oil and 1 tsp salt flakes. Place on an oven tray and bake for 20 minutes while you prepare the beef.
Step 2 of 5
Meanwhile, heat 1 tbs of the oil in a heatproof casserole dish over high heat. Sear the beef in batches until browned on all sides. Set aside.
Step 3 of 5
Add remaining oil to same pan. Add onion, capsicum and garlic, cover and cook for 10 minutes, stirring occasionally until softened. Add paprika and flour and stir well for 1 minute. Gradually stir in stock.
Step 4 of 5
Return beef to pan and bring to the boil. Cover and bake for 30 minutes, along with potatoes, until beef is tender and potatoes are golden.
Step 5 of 5
Just before serving, melt butter in a deep frying pan, add spinach and stir gently for about 2 minutes over high heat or until wilted. Season to taste. Stir sour cream into goulash and serve with potatoes and spinach. Garnish with parsley.
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