Hungarian Beef Casserole

with Red Pepper and Basmati Rice
Family-Friendly
Calorie smart
Peppers and paprika crown this simple and mouthwatering dish! Bon appetit!
Cooking time: 40 min
Cals 0 · Prot 0 · Carbs 0 · Fat 0
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Ingredients
Number of People:

Casserole

Steak strips
0 Grams
Chopped tomatoes
0 Grams

Instructions

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1 Prep veggies
Peel and mince onion and garlic. Cut red pepper to chunks.
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2 Fry meat
Heat oil in a pot over medium high heat and fry the beef strips for 3–4 minutes. Season with paprika, salt and pepper.
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3 Add and simmer
Add onions, garlic and red peppers to the pan and stir well. Once the onions and peppers are soft, add water and chopped tomatoes. Add bay leafs and beef stock cube. Bring to boil and reduce the heat to a simmer. Cover and cook for 15–20 minutes.
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4 Cook rice
While the casserole is cooking, rinse the rice. Bring the water to a boil, add rice and salt, and reduce the heat to low. Let simmer, covered, for 15–18 minutes until the water is absorbed. Keep covered for 5 minutes, then fluff with fork before serving. Serve with the beef casserole, topped with chopped fresh parsley.
Tips for fussy eaters
Serve with rice and steamed cauliflower.
Pro tip
Known everywhere – except in Hungary – as goulash!

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