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Beef Goulash $10 Meals

Posted by John Reed on 3rd January 2020

Approx 4 – 6 portions

Shopping List

420g/0.92lbs x Chuck of beef (Stewing beef) ($5.00)
1 x Large white onion ($0.47)
1 x Bulb of garlic ($0.50)
3 x Carrots ($0.30)
1 x Can of chopped tomatoes 411g/14.5oz ($1.00)
1 Sprig x Fresh parsley ($0.50)
1 tsp x Marmite ($1.00)
100g/3.5oz x Wholemeal flour ($0.75)
Total $9.52 (Baring in mind not including basic committees e.g. Flour, sugar, spices ect)

Goulash Stew

420g/0.92lbs x Chuck of beef (Stewing beef)(Diced)
1 x Large white onion (Peeled & Diced)
4 x Cloves of garlic (Peeled & Grated)
1 tsp x Dried thyme
3 x Carrots (Peeled & Sliced)
6 tsp x Sweet paprika
1 tsp x Dried Oregano
1 tsp x Marmite or concentrated beef stock
1 x Can of chopped tomatoes 411g/14.5oz
1 tbsp x Vinegar
1 tsp x Honey

Wholemeal Pasta Noodles

100g/3.5oz x Plain flour
100g/3.5oz x Wholemeal flour
2 x Pinches of salt
20ml/0.67floz x Oil (Your choice)
2 x Eggs
Water (If the dough is a little dry)


1 x Sprig of parsley


1) Pre heat the oven to 180c/350f. Place a large pan onto a medium heat with a tablespoon of vegetable oil. Once hot add the onions and the garlic cooking down until slightly soft. Add the carrots and cook down for a further 5 minutes gently. Take off the heat and place a frying pan onto high heat with a tablespoon of vegetable oil.

2) Coat the chopped beef with 2 handfuls of plain flour. Once coated season with natural sea salt and black pepper. Shake off the excess flour and place the diced beef into the frying pan without over filling. Add the excess flour to the onion mix and mix well. Once golden and crispy add the beef to the onion mix. Deglaze the pan with water and add the one teaspoon of marmite. Dissolve the marmite into the water and pour the mix over the beef. Add the spices, herbs and can of tomatoes to the beef. Followed by the honey and vinegar. Add 400ml/13.5floz of water to top the mix and if the pan is oven proof, cover with foil. If it is not pour the mix into a porcelain oven proof dish placing a lid on top. Place into the oven to cook for 2 – 3 hours until the beef is tender and falling apart.

3) Place a large pan of water onto boil for the pasta noodles. Place all the ingredients into a mixing bowl for the noodles apart from the water. Mix well and add small amounts of water if it is a little dry. Once formed take out of the bowl and knead for 5 minutes until slightly smooth. Cover with cling film and allow to rest for 5 – 10 minutes.

4) Cut the pasta dough in half and shape the dough into a rectangle. Lightly flour the work surface with flour and roll out the pasta using a rolling pin if you do not have a pasta machine. Roll out until you can almost see through the pasta sheet. Cover the pasta with flour and fold like a book covering with flour each layer. Place onto a chopping board and using a sharp knife slice the noodles really thinly. Repeat the same for the second dough. Carefully drop half the pasta into the boiling water slowly by unraveling with your fingers. Cook the pasta for 2 minutes then take out and place into a bowl of ice water to stop the cooking process.

5) Dice up the fresh parsley and set aside. Once the goulash is ready place another pan of water on to boil. Once dropped into the boiling water finish cooking the pasta for a further 1 minute. Drain and serve with the goulash on top. Finished with a small amount of chopped parsley.


You can check out the highlights of this dish below for more guidance on YouTube! Made live on Twitch CHEFJOHNREED – Twitch


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