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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.

Allergens:Wheat/BléFish/PoissonSulphites/SulftesMilk/Lait
Preparation Time
30 minutes
Cooking difficulty
Level 1
Ingredients 
serving amount
2
4
Ingredients
serving amount
2
4

285 g

Beef Strips

227 g

Green Bell Pepper

10 g

Garlic

10 g

Parsley

¾ cup

Basmati Rice

1 tbsp

All-Purpose Flour

(ContainsWheat/Blé)

56 g

Onion, chopped

1 tbsp

Goulash Spice Blend

1 unit

Beef Broth Concentrate

1 can

Diced Tomatoes

1 tsp

Worcestershire Sauce

(ContainsFish/Poisson,Sulphites/Sulftes)

3 tbsp

Sour Cream

(ContainsMilk/Lait)

Not included in your delivery

Oil*

½ tsp

Sugar*

Nutrition Values
per serving
per 100g
Nutrition Values
per serving
per 100g
Energy (kJ)2858 kJ
Calories683 kcal
Fat4 g
Carbohydrate98 g
Sugar15 g
Dietary Fiber5 g
Protein46 g
Cholesterol90 mg
Sodium1230 mg
Utensils
Utensils
Small pot
Large Bowl
Non-Stick Pan
InstructionsPDF
Instructions
1

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.

2

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.

3

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.

4

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.

5

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.

6

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

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