Goulash with paprika cream

Serve your family this deliciously hearty goulash tonight. Served with a flavoursome paprika cream, it's the ultimate Winter comfort food.

  • 10 mins preparation
  • 20 mins cooking
  • Serves 4
  • Print


Goulash with paprika cream
  • 2 waxy potatoes, chopped
  • 2 tablespoon water, plus 1 cup extra
  • 1 teaspoon vegetable oil
  • 400 gram beef rump steak
  • 1 onion, chopped
  • 800 gram can diced tomatoes
  • 1 teaspoon sweet paprika, plus 1 teaspoon extra
  • 1 large beef stock cube
  • 1 carrot, sliced
  • 200 gram button mushrooms, sliced
  • 250 gram packed microwave basmati rice, heated
  • 1/2 cup chopped parsley
  • 1/4 cup flaked almonds, toasted
  • 1/2 cup extra-light sour cream


Goulash with paprika cream
  • 1
    Place potato and the water in a microwave-safe bowl. Microwave on High (100%) for 4 minutes or until tender.
  • 2
    Meanwhile, heat oil in a deep frying pan over high heat. Cook beef for 3 minutes each side or until medium. Transfer to a plate. Cover; rest for 5 minutes. Slice.
  • 3
    Add onion to pan; cook and stir for 2 minutes or until soft. Add potato, tomatoes, paprika, crumbled stock cube, carrot and the extra water. Bring to the boil. Reduce heat; simmer for 8 minutes or until vegetables are tender.
  • 4
    Stir in beef and mushroom; cook and stir for 2 minutes or until mushroom is tender.
  • 5
    Combine the rice, parsley and almonds in a bowl. Whisk sour cream and extra paprika in a bowl. Serve goulash with rice and paprika cream.

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