Paprika Beef Goulash with Creamy Mash and Green Beans

Prepare the vegetables

Slice the onion and pepper, chop the garlic, trim the green beans, and peel and chunk the potatoes. Pat the beef dry so it browns rather than steams.

Season the beef

Season the beef strips with a pinch each of salt and black pepper. Keep the paprika and caraway measured and ready, as paprika can catch if left in a hot pan for too long.

Start the mash

Put the potatoes in a saucepan, cover with cold water, add a pinch of salt and bring to the boil. Simmer until completely tender.

Timer available in cooking mode · 20 min

Brown the beef

Meanwhile, heat the oil in a deep frying pan or casserole over a high heat. Fry the beef for 2–3 minutes, turning until browned at the edges, then transfer to a plate.

Timer available in cooking mode · 3 min

Build the paprika sauce

Reduce the heat to medium. Add the onion and pepper to the pan and cook until softened. Stir in the garlic for the final minute. Take the pan briefly off the heat, then stir in the sweet paprika, caraway and tomato purée.

Timer available in cooking mode · 8 min

Simmer the goulash

Pour in the chopped tomatoes and hot water, scraping up any browned bits. Return the beef and any resting juices to the pan. Cover loosely and simmer gently until the sauce is rich and the beef is cooked through, stirring once or twice. Season to taste with salt and black pepper.

Timer available in cooking mode · 15 min

Mash the potatoes

Drain the tender potatoes well and return them to the warm pan. Add the butter and warmed milk, then mash until smooth and creamy. Season with a pinch of salt and black pepper.

Timer available in cooking mode · 3 min

Cook the beans and serve

Boil or steam the green beans until tender with a little bite, then drain. Divide the creamy mash between two warm plates, spoon over the beef goulash and serve the green beans alongside.

Timer available in cooking mode · 4 min