Beef and Vegetable Goulash

Ingredients (serves 6)

• 2 tbs plain flour
• 1 1/2 tsp sweet paprika
• 550g beef silverside eye steaks, thinly sliced
• 1 tbs olive oil
• Olive oil spray
• 1 brown onion, halved, thinly sliced
• 250g button mushrooms, halved
• 1 small red capsicum, halved seeded, thinly sliced
• 1 zucchini, halved lengthways, thinly sliced diagonally
• 1 garlic clove, crushed
• 250ml (1 cup) chicken or beef stock
• 400g can peeled tomatoes
• Steamed rice, to serve
• Greek-style natural yoghurt, to serve

Method

1. Combine the flour and paprika in a bag. Season with salt and pepper. Add the beef and shake until the beef is well coated in the flour mixture.
2. Heat the oil in a large non-stick frying pan over medium-high heat. Cook half the beef for 1 minute each side or until browned. Transfer to a plate. Repeat with the remaining beef, reheating the pan between batches.
3. Spray the pan with oil. Cook the onion, stirring, for 3-4 minutes or until onion is soft. Add the mushroom, capsicum and zucchini. Cook, stirring, for 2 minutes or until the vegetables are golden. Add the garlic and cook, stirring, for 1 minute or until aromatic.
4. Add the stock and tomato to the vegetables. Stir to combine. Add the beef and cook, stirring, for 5 minutes or until the vegetables are tender and the mixture thickens slightly. Divide the rice among serving bowls. Top with the goulash and a dollop of yoghurt.

Notes

• 
  Place the capsicum halves skin-side down on the chopping board – that way it’s easier to cut them into strips.
  Use tongs to remove the beef from the bag after coating it so the excess flour doesn’t go everywhere.