Warming Beef Goulash With Mash

Covid increases the awareness of remote working luckily. As a graphic designer, I was spending so much time on the computer; this was causing me not having enough time for shopping or cooking. Eventually, I started to gain weight and eat junk food a lot. To stop this, I searched for an online food ordering service and decided to go with Gousto. I loved their branding and brand messaging, as well as their recipes. Since I’m Turkish and enjoy the Mediterranean diet, their recipes were the closest ones to my taste. To keep everything in my archive, I’m writing their recipes in here too for future reference.

Recipe for 2

INGREDIENTS

• 1 brown onion
• 5g parsley
• 2 tsp ground paprika
• 1 tomato paste sachet (32g)
• 250g beef strips
• 1 pepper
• 4 tbsp cornflour
• 1 henderson’s relish sachet (15ml)
• 4 white potatoes
• 11g beef stock
• Pepper to taste
• Salt to taste
• Vegetable oil
• Olive oil

METHOD

1. Boil a kettle. Peel and cut the brown onion into wedges. Deseed the pepper (scrape the seeds and pith out with a teaspoon) and chop roughly
2. Add the cornflour to a plate with a pinch of salt and pepper. Coat the beef strips in the cornflour. Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a high heat. Once hot, add the coated beef strips and cook for 2-3 min or until browned
3. Once browned, add the onion wedges, chopped pepper and ground paprika and cook for 2-3 min. Dissolve the beef stock mix in 350ml boiled water and stir in the tomato paste and Henderson’s Relish – this is your beef stock
4. Add the beef stock to the pan and bring to the boil. Once boiling, reduce the heat to low and cook, covered, for 30 min or until the sauce has thickened and everything’s cooked through – this is your warming beef goulash
5. While the goulash is cooking, cut the potatoes (skins on) into small bite-sized pieces. Tip: If you’d rather skin-off mash, peel the potatoes first. Add the chopped potatoes to a pot of boiling water with a pinch of salt over a high heat and cook for 10-12 min or until fork-tender. Once cooked, drain and return to the pot to steam dry
6. While the potatoes are cooking, chop the parsley finely, including the stalks. Use this time to clear up, set the table, have a cup of tea or simply chill!
7. Once the goulash is nearly done, return the drained potatoes to a low heat and add a drizzle of olive oil. Season with a pinch of salt and pepper and mash until smooth
8. Serve the warming beef goulash with the mash to the side. Garnish the goulash with the chopped parsley.

Enjoy!