Goulash Inspired Beef
with Bulgur Wheat, Bell Pepper and Soured Cream
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Chicken Stock Paste
(Contains Cereals containing gluten)
(May contain Celery)
Red Wine Stock Paste
Not included in your delivery
Water for the Bulgur
Sugar for the Sauce
Water for the Sauce
a) Pour the water for the bulgur (see pantry for amount) into a large saucepan, stir in the chicken stock paste and bring to the boil.
b) Stir in the bulgur, bring back up to the boil and simmer for 1 min.
c) Pop a lid on the pan and remove from the heat. Leave to the side for 12-15 mins or until ready to serve.
a) Meanwhile, peel and grate the garlic (or use a garlic press).
b) Halve the bell pepper and discard the core and seeds. Chop into 1cm chunks.
a) Heat a drizzle of oil in a large frying pan on medium-high heat.
b) Once hot, add the beef mince and bell pepper. Fry until the mince is browned, 5-6 mins.
c) Use a spoon to break up the mince as it cooks, then drain and discard any excess fat. Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince. It's cooked when no longer pink in the middle.
a) Stir the garlic and smoked paprika into the beef. Cook for 30 secs.
b) Pour the passata, red wine stock paste, sugar and water for the sauce (see pantry for both amounts).
c) Bring to a boil, then reduce the heat slightly and simmer until thickened, 4-5 mins.
a) Once your goulash has thickened, taste and season with salt, pepper and more sugar if needed.
b) Add a splash of water if it's a little too thick.
a) Fluff up the bulgur with a fork and share between your bowls.
b) Top with your goulash inspired beef.
c) Finish with a drizzle of soured cream over the top.