Beef, red pepper and mushroom goulash
A comforting stew that helps you limit your red meat intake
- 1 hour 40 minutes
- Serves 2
- 2 of 5 a day
- Kcal434
- Fat10g
- Salt0.8g
- Sugar10.5g


Recipe by: World Cancer Research Fund
| cancer and nutrition experts
Ingredients
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 1 garlic clove, crushed
- 2 teaspoons sweet paprika
- 100g lean beef, cut into small cubes
- 1 reduced-salt vegetable stock cube, dissolved in 350ml water
- ½ red pepper, sliced
- 1 parsnip, peeled and cut into batons
- 1 carrot, peeled and cut into batons
- 12 button mushrooms
- 50g split red lentils, rinsed
- Freshly ground black pepper
- 80g wholegrain rice
Method
- Heat the olive oil in a pan over a medium heat and cook the onion until soft.
- Add the garlic and cook for a further 2 minutes.
- Add the paprika and stir for 1 minute, then add the meat and cook until browned.
- Add the stock a little at a time while stirring and bring to simmering point. Cover and simmer for an hour on the hob or in the oven.
- Remove the lid, stir, and add the red pepper, parsnip, carrot, mushrooms, and lentils. Bring back to the boil and simmer for a further 30 minutes or until the meat, lentils and vegetables are tender. Season with black pepper. If needed, add a little extra water.
- In the meantime, cook the rice according to instructions.
- Serve the goulash over a bed of rice.
You can also make this recipe in a slow cooker. Heat the oil in a frying pan and brown the beef. Transfer the beef and the remaining ingredients – excluding the stock and the rice – into the slow cooker.
Crumble over the stock cube and add 150ml of water, then stir and cover. Cook for around 6 hours on low.
Prepare the rice as instructed before serving. To thicken, add a tablespoon of cornflour dissolved in a small amount of cold water 30–60 minutes before the end of cooking.
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