• 3 tbsp plain flour
  • 3 tbsp paprika
  • 1½kg chuck or blade steak, cut into 5cm pieces
  • 500g onions, sliced
  • 3 garlic cloves, sliced
  • 1 red chilli, finely chopped
  • 2 tbsp tomato purée
  • 125ml red wine vinegar
  • 500ml beef stock
  • 400g tin chopped tomatoes
  • 2 bay leaves
  • 2 strips of lemon peel
  • 500g gnocchi
  • 1 tbsp olive oil
  • 1 tsp unsalted butter
  • 250g button mushrooms, sliced
  • 2 tbsp flat-leaf parsley, chopped
  • 1 tsp soured cream
  • 1 pinch paprika


  1. 1

    Preheat the oven to 160°C/gas mark 3. Put the flour and 1 tbsp of the paprika in a bowl, season, and stir to combine. Add the steak and toss to coat, them shake off the excess flour and place in a large casserole dish.

  2. 2

    Add the onion, garlic, chilli, tomato purée, vinegar, stock, tomatoes, bay leaves, lemon peel and remaining paprika. Bring to the boil over a medium heat, then cover the dish and transfer to the oven. Cook for 3 hours.

  3. 3

    To finish, cook the gnocchi according to the packet instructions. Heat the oil and butter in a frying pan over a medium heat and cook the mushrooms for 3-5 minutes. Stir into the goulash and scatter with parsley, then serve with the gnocchi and soured cream, sprinkled with a touch of paprika.

Easy by Bill Granger (£20, HarperCollins)

Nutritional Details

Each serving provides
  • Energy 3802kj 908kcal 45%
  • Fat 28.0g 40%
  • Saturates 11.0g 55%
  • Sugars 14.0g 16%
  • Salt 3.1g 52%

% of the Reference Intakes

Typical values per 100g: Energy 548kj/131kcal

Each serving provides

65.5g carbohydrate 8.8g fibre 93.0g protein

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