Beef Goulash with Mashed Potatoes

1. 1 Stewing beefpack 600 g ≈ $11.36 145 g
2. 2 Onions≈ $1.60 per kg 50 g
3. 3 Carrots≈ $1.50 per kg 40 g
4. 4 Tomato pastepack 140 g ≈ $1.00 20 g
5. 5 Paprika 2 g
6. 6 Wheat flour 6 g
7. 7 Bay leaves to taste
8. 8 Potatoes≈ $2.15 per kg 210 g
9. 9 Milk 2.5%pack 930 ml ≈ $0.91 40 ml
10. 10 Butterpack 180 g ≈ $1.60 10 g
11. 11 Sunflower oil 8 ml
12. 12 Salt 2 g
13. 13 Ground black pepper to taste

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Cut the beef into 3–4 cm chunks, finely chop the onion², and slice the carrot³ into half-moons.

2. Heat the oil in a deep skillet or Dutch oven, then brown the beef for 6–8 minutes until golden.

3. Add the onion² and carrot³, cooking for 5 minutes until the vegetables soften.

4. Sprinkle in the flour and paprika, stir to coat, then add the tomato⁴ paste and warm for 1 minute.

5. Pour in 250–300 ml of hot water, add a bay leaf, salt, and pepper. Simmer covered on low heat for 90 minutes until the beef is fork-tender.

6. Peel, chop, and boil the potatoes⁸ in salted water for 20 minutes until soft.

7. Drain the water, mash the potatoes⁸ with milk⁹ and butter¹⁰ until smooth.

8. Serve the goulash with the mashed potatoes⁸, spooning the thick sauce over the top.