1. Blanch the potatoes in boiling water for 3-4 minutes then drain thoroughly. Meanwhile heat the oil in a wok or large frying pan and stir-fry the beef for 2-3 minutes or until browned.
2. Add the mushrooms, pepper, onion, paprika and potato slices and cook for a further minute.
3. Stir in the tomato sauce and stock, leave to gently simmer for 10 minutes – longer to reduce and thicken the sauce if preferred.
4. Serve in bowls topped with a spoonful of yoghurt and fresh herbs or a dusting of paprika.
For a slow cook Goulash, use Scotch Beef shoulder or featherblade, cubed and cooked with the above ingredients in a lidded casserole for 2½ hours at 140°C. Add a little more stock if required halfway through cooking.
Serves: 2 - 3
Preparation Time: 10 mins
Cooking Time: 25 - 35 mins
300g Scotch Beef rump or minute steaks, cut into strips
300g new or waxy potatoes, thickly sliced
1 tbsp olive oil 100g button mushrooms, halved
1 small green pepper, thinly sliced
1 onion, thinly sliced
2 tsp paprika
500g jar tomato based cooking sauce
300ml hot beef stock
2 tbsp natural yoghurt
Freshly chopped parsley or chives (optional)