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What you need:

1 1/2 tbsp olive oil
500g / 16 oz stir-fry beef
1 brown onion ( diced)
200g / 7 oz  button mushrooms ( thickly sliced)
1 tbsp  ground paprika
400g  tin condensed tomato soup
400g tin chopped tomatoes
Ready cooked steamed rice

chopped flat-leaf parsley leaves and light sour cream, to serve

What to do:

In  a large frying pan  heat 2 tsp of  oil  over high heat.

Fry half of the beef  stirring often  for  around 3 minutes or until browned. Transfer to a plate. Repeat again with oil and the remaining beef.

Add remaining 2 tsp  oil  and add the onions and mushrooms to pan.

Cook for 3 minutes or until tender. Add the paprika &  cook stirring  for 1 minute.

Add soup and tomatoes. Stir until well mixed then bring to the boil.

Reduce heat to low. Return the beef and any juices to pan. Simmer for 3 minutes or until warmed through. Season with salt and pepper.

Spoon rice into bowls. Spoon over goulash and sprinkle with parsley. Top with a spoon of sour cream and serve.

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