Hungarian Beef Goulash
with Green Bell Pepper and Parsley
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.
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
285 g
Lanières de bœuf
227 g
Poivron vert
10 g
Ail
10 g
Persil
¾ tasse(s)
Riz basmati
1 cs
Farine tout usage
(Contient Blé)
56 g
Oignon, haché
1 cs
Mélange d'épices à goulash
1 pièce(s)
Concentré de bouillon de bœuf
1 boîte(s)
Tomates en dés
1 cc
Sauce Worcestershire
3 cs
Crème sure
(Contient Lait)
Pas inclus dans votre livraison
Huile*
½ cc
Sucre*
Informations nutritionnelles
Ustensiles
Instructions
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.