André has created a HelloFresh twist on a classic goulash with herby, smoky meatballs and rice. Authentic goulash or gulyás is a beef dish cooked with onions, paprika, tomatoes and green pepper. Hungarian goulash is neither a soup nor a stew, but something in between; we hope you enjoy this 'stoup'!
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.
Flat Leaf Parsley
Beef Stock Pot
Water for the Rice
Cut the red onion in half through the root. Peel and then slice into thin half moon shapes. Remove the core from the green pepper and slice as thinly as you can. Peel and grate the garlic. Roughly chop the parsley.
Heat a saucepan over medium heat and add a splash of oil. When the oil is hot, add your onion and pepper. Cook for 5 mins or until soft. Season with salt and black pepper. Add half your garlic, dried thyme and ground coriander (the leftovers are for the meatballs, so don't use them all!). Add all of the paprika.
Cook your veggies for another 2 mins and then add the tomato purée and chopped tomatoes. Bring to the boil, stir in the beef stock pot and the water (amount specified in the ingredient list). Lower the heat to medium and simmer for 15-20 mins.
Pop the basmati rice into a pot (with a lid). Add the water (amount specified in the ingredients list). Bring to the boil on high heat, then lower the heat to medium. Pop the lid on and leave to simmer for 10 mins. After 10 mins, remove your rice from the heat and leave to finish cooking in its own steam for another 10 mins.
Meanwhile, make the meatballs. Pop the beef mince into a bowl. Season with salt and black pepper and then add the leftover garlic, dried thyme and ground coriander. Mix in the panko breadcrumbs and squeeze the mixture together into one large ball.
Break the large ball into smaller balls (three per person) and roll them well so as they don't fall apart when you cook them. Pop your meatballs into your sauce to cook. Tip: Make sure they are at least half submerged in the sauce.
Pop the lid on (or cover with foil) and let your meatballs cook for 10-12 mins, until no longer pink in the middle. Tip: Turn your meatballs over halfway through to make sure they cook evenly. When your meatballs are cooked, stir in the baby spinach, pop the lid back on and cook for another 2-3 mins or until your spinach has completely wilted. Taste your sauce and add more salt and black pepper if necessary. Remove from the heat and stir through two-thirds of the sour cream.
Fluff up your rice with a fork. Spoon your rice onto your plates and make a well in the centre. Ladle your beef meatball goulash into the well and finish with a dollop of sour cream and a sprinkling of parsley.