Beef, red pepper and mushroom goulash

A comforting stew that helps you limit your red meat intake
6 ratings
Recipe by: Sharon Hui | Health Information Manager

This tasty stew makes a healthy alternative to a traditional casserole. As well as containing less red meat, it includes two portions of vegetables per serving.

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Ingredients
  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 1 garlic clove, crushed
  • 2 teaspoons sweet paprika
  • 100g lean beef, cut into small cubes
  • 1 reduced-salt vegetable stock cube, dissolved in 350ml water
  • ½ red pepper, sliced
  • 1 parsnip, peeled and cut into batons
  • 1 carrot, peeled and cut into batons
  • 12 button mushrooms
  • 50g split red lentils, rinsed
  • Freshly ground black pepper
  • 80g wholegrain rice
Time
100 minutes
SERVES:
2
CALORIES:
434
FAT:
10g
SALT:
0.8g
SUGAR:
10.5g
5 A DAY:
2
Method
  1. Heat the olive oil in a pan over a medium heat and cook the onion until soft.
  2. Add the garlic and cook for a further 2 minutes.
  3. Add the paprika and stir for 1 minute, then add the meat and cook until browned.
  4. Add the stock a little at a time while stirring and bring to simmering point. Cover and simmer for an hour on the hob or in the oven.
  5. Remove the lid, stir, and add the red pepper, parsnip, carrot, mushrooms, and lentils. Bring back to the boil and simmer for a further 30 minutes or until the meat, lentils and vegetables are tender. Season with black pepper. If needed, add a little extra water.
  6. In the meantime, cook the rice according to instructions.
  7. Serve the goulash over a bed of rice.
We recommend eating no more than three portions of red meat a week