Hungarian Beef Goulash

Hungarian Beef Goulash

with Green Bell Pepper and Parsley

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What could be better for a chilly evening than a dish filled with beef, rice, veggies and sour cream? This homemade goulash is a traditional Hungarian favourite and an ideal dish for fall.


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

285 g

Beef Strips

227 g

Green Bell Pepper

10 g


10 g


¾ cup

Basmati Rice

1 tbsp

All-Purpose Flour


56 g

Onion, chopped

1 tbsp

Goulash Spice Blend

1 unit

Beef Broth Concentrate

1 can

Diced Tomatoes

1 tsp

Worcestershire Sauce

3 tbsp

Sour Cream


Not included in your delivery


½ tsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2858 kJ
Calories683 kcal
Fat4 g
Saturated Fat0 g
Carbohydrate98 g
Sugar15 g
Dietary Fiber5 g
Protein46 g
Cholesterol90 mg
Sodium1230 mg
Utensilsarrow down iconarrow down icon
Small pot
Large Bowl
Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Wash and dry all produce.* In a small pot, bring 1 1/2 cups salted water (double for 4 people) to a boil. Core, then cut the bell pepper(s) into 1/2-inch pieces. Mince or grate the garlic. Roughly chop the parsley.


Add the rice to the boiling water. Reduce the heat to low. Cover with a lid, and cook until the rice is tender and the water has been absorbed, 12-14 min.


Meanwhile, in a large bowl, season the beef strips with salt and pepper. Sprinkle over the flour. Toss until well coated. Heat a large non-stick pan over medium-high heat. Add a drizzle of oil, then half the beef. Cook until browned, 1-2 min. Transfer to a plate. Repeat with the remaining beef and transfer to the same plate.


Reduce the heat to medium. Add another drizzle of oil to the same pan, then the peppers, onions, garlic, spice blend and 1/2 tsp sugar (double for 4 people). Cook, stirring occasionally, until the onions soften, 4-5 min.


Add the broth concentrate(s), diced tomatoes, Worcestershire sauce and 1 cup water (double for 4 people). Gently boil, stirring occasionally, until the peppers are tender, 5-6 min. Add the beef and stir until warmed through, 2-3 min. Season with salt and pepper.


Fluff the rice with a fork and divide between bowls. Spoon over the goulash. Sprinkle with parsley and dollop with sour cream.