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Diced Steak and Mushroom Goulash

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Recipe video

A hearty Hungarian beef stew that is sure to stir appetites and warm hearts with its smoky paprika-seasoned flavour. Mushrooms add a different tender texture to the goulash, while KNORR Gravy Mix and sour cream elevate this mildly spiced stew that will go great with mash, fluffy bread or handmade dumplings.

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Ingredients per serve

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What you need

A hearty Hungarian beef stew that is sure to stir appetites and warm hearts with its smoky paprika-seasoned flavour. Mushrooms add a different tender texture to the goulash, while KNORR Gravy Mix and sour cream elevate this mildly spiced stew that will go great with mash, fluffy bread or handmade dumplings.

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Preparation

  1. What you need

    • Select the number of serves you require for this recipe, and the quantity of ingredients will be automatically adjusted accordingly.

  2. Goulash

    • Heat some oil in a large pot over medium heat and lightly cook the onions.
    • Add the diced beef and cook until browned.
    • Add the mushrooms, ground paprika, and water [1.5 l per 10 serves]. Mix well.
    • Combine KNORR Gravy Mix with warm water [500 ml per 10 serves] in the separate pot.
    • Bring to a boil, whisking for 2–3 minutes or until thickened.
    • Once the gravy is thickened add to the pot with diced beef, mushrooms, paprika and water.
    • Simmer for 90 minutes, or until the beef is tender.

  3. Potato Mash

    • In a saucepan bring water to a boil [500 ml per 10 serves]. Remove from heat and add milk and salt.
    • Whisk in KNORR Potato Flakes until combined. Let stand for 2–3 minutes then whisk again.

  4. To Serve

    • Serve the goulash with steamed seasonal greens broccoli florets and mash on the side.
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