Parsnip mash
Spice up a classic parsnip mash with the addition of cumin, chilli powder and nutmeg. This root veg mash provides a sweeter alternative to regular mash.
Goulash in a dash
- Preparation and cooking time
- Total time
- Ready in 30 mins
- Easy
- Serves 4
Skip to ingredients
- 1 tbsp vegetable oil
- 300g stir-fry beefstrips or minute steak cut into strips
- 100g chestnut mushroomsquartered
- 2 tsp paprika
- 500g potatopeeled and cut into smallish chunks
- 600ml hot beef stock(a cube is fine)
- 500g jar tomato-based cooking sauce
- handful of parsleyleaves, roughly chopped
- natural bio yogurtto serve
Nutrition: per serving
- kcal299
- fat9glow
- saturates2g
- carbs33g
- sugars5g
- fibre3g
- protein23g
- salt1.59g
Method
step 1
Heat half the oil in a large non-stick pan and fry the beef for 2 mins, stirring once halfway through. If your pan is small, do this in two batches. Tip the meat onto a plate. Heat the remaining oil in the pan (no need to clean) and fry the mushrooms for 2-3 mins until they start to colour.
step 2
Sprinkle the paprika over the mushrooms, fry briefly, then tip in potatoes, stock and tomato sauce. Give it all a good stir, cover and simmer for 20 mins until the potatoes are tender. Return the beef to the pan along with any juices, and warm through. Stir in the parsley and a swirl of yogurt, then serve straight from the pan.
