HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconHungarian Beef Stew
Hungarian Beef Stew

Hungarian Beef Stew

with Basmati Rice

10min Express
Read more

We’ve taken the comfort of a winter stew and added seasonal summer vegetables to create a light, easy recipe that can be knocked together in just 10 minutes. Minimal washing up, minimal prep, maximum flavour - it’s a guaranteed crowd-pleaser.


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 conflict 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.

Preparation Time10 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)

Green Pepper

380 grams

Beef Steak Strips

1.5 tsp

Smoked Paprika

1 tin(s)

Chopped Tomatoes

1 pack(s)

Basmati Rice

1 bunch(es)

Flat Leaf Parsley

1 pot(s)

Sour Cream


Not included in your delivery

1 tsp


Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2728 kJ
Energy (kcal)652 kcal
Fat35.0 g
of which saturates19.0 g
Carbohydrate54 g
of which sugars13.0 g
Protein30 g
Salt0.7 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Cutting board
Frying Pan
Instructionsarrow up iconarrow up icon
download icondownload icon

a) Halve, then remove the core from the pepper and chop into small pieces.


a) Heat a drizzle of oil in a large frying pan on high heat. When hot, add the beef strips and pepper and stir-fry until the beef is browned, 3-4 mins.


a) Stir in the smoked paprika and sugar (see ingredients for amount) then pour in the diced tomatoes. Lower the heat to medium and simmer until thick and tomatoey, 4-5 mins.


a) Meanwhile, cook the rice according to pack instructions.


a) Roughly chop the parsley (stalks and all). Stir half the parsley through the stew. Season to taste with salt and pepper if needed.


a) Serve the rice in bowls. Swirl a spoonful of sour cream through the stew then serve on top of the rice. Finish with a dollop more of sour cream and a sprinkling of the remaining parsley.