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Beef goulash with sweet potato mash
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Prep Time:
20 minutes
Cook Time:
135 minutes
Total Time:
155 minutes
Warm and comforting beef goulash with sweet potato mash, gluten and nut free. Perfect for chilly nights.
Ingredients:
  • 36.40 gm Brand pure olive oil
  • 175g Brand outdoor bred short cut bacon, chopped
  • 2 leeks, washed, sliced
  • 2 cloves garlic, crushed
  • 1.8kg beef chuck steak, cubed
  • 20.00 gm smoked paprika
  • 2 gluten-free beef stock cubes
  • 400g can chopped tomatoes
  • 4 sprigs thyme
  • 500g sweet potato, chopped
  • 3 potatoes, chopped
  • 20g butter
  • 40.00 ml parsley, chopped
Instructions:
  • In a large flameproof casserole pan over medium heat, heat 1 tablespoon of oil. Cook bacon until browned, about 2 minutes. Add leek and cook until soft, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute. Remove from pan.
  • In the same pan, heat the remaining oil over high heat. Cook the beef in batches, stirring, for 2-3 mins until it is browned all over. Add the leek mixture back to the pan along with capsicum and paprika. Combine everything well.
  • Combine 2 cups of boiling water and stock cubes until fully dissolved. Pour this mixture into the beef along with tomato and thyme sprigs, allow it to boil. Then, reduce the heat and simmer covered for 2 hours until the beef is incredibly tender.
  • While waiting, boil sweet potato and regular potato in a large pot of salted water for 15-20 minutes, or until tender. Drain and place back in the pot. Mix in butter and mash until creamy. Season to taste.
  • Sprinkle fresh parsley over the goulash and plate alongside creamy sweet potato mash.

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