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RECIPE OF THE WEEK: Hungarian goulash with mashed potatoes.

Serve up a hearty meal with this delicious casserole. Whilst the cooking time is long, you can get on with other chores whilst it''s cooking in the oven. Serves 4 INGREDIENTS 5 sprays calorie controlled cooking spray 500 g lean beef stewing steak, cubed 1 large onion, chopped 2 cloves garlic, crushed 2 level tablespoons paprika 400g canned tomatoes, chopped 1 level tablespoon tomato puree 1 medium red pepper, deseeded and chopped 1 medium green pepper, deseeded and chopped 1 beef or vegetable stock cube, made up to 300ml with hot water 1 pinch salt, and black pepper, freshly ground 1 tablespoon fresh parsley, chopped, to garnish 1kg potatoes, cooked and mashed METHOD? Preheat the oven to Gas Mark 4/180degC/350degF. Heat a large flameproof casserole and spray with low fat cooking spray. Add the beef, a handful at a time. Cook over a high heat, making sure that each handful has sealed and browned before adding the next.

. ? Add the onion and garlic and cook for 3-4 minutes until the onion has softened. Stir in the paprika and cook for a few moments. Stir in the tomatoes, tomato puree, peppers and stock. Bring to the boil, then put the lid on and transfer to the oven. Bake for 90 mins, or until the meat is very tender. Season to taste. ? If the goulash needs thickening, add 1 tbsp cornflour, blended with 2-3 tbsp of cold water. Stir the cornflour mixture until smooth, then add to the goulash and stir until thickened. Serve each portion sprinkled with parsley, accompanied by hot mashed potatoes. WeightWatchers points value: 10 Preparation time: 20 Cooking time: 90 ? More information:
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Title Annotation:Features
Publication:Daily Post (Liverpool, England)
Article Type:Recipe
Date:Nov 5, 2012
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