Weight Watcher Beef and Potato Goulash
SERVES: 4
Calories/serving: 291
WW points per serving: 6
Fat: 5.9
PREPARATION TIME: 15 MINUTES
COOKING TIME 1 HOUR: 30 MINUTES
- 2 medium onions, diced
- 2 garlic cloves, crushed
- 450g (1 lb) lean beefsteak, diced
- 1 tbsp plain flour
- 2 tsps paprika
- 1.2 litres (2 pints) meat stock
- 2 tbsps tomato puree
- 2 bay leaves
- 450g (1 Ib) small potatoes
- 2 celery sticks, chopped
- 1 red pepper, seeded and diced
- salt and freshly ground black pepper
- 2 tbsps chopped fresh parsley
- yogurt to serve
1 Preheat a non-stick frying pan or wok, add the onions and garlic and dry-fry for 2-3 minutes until soft.
2 Add the beef, season with salt and freshly ground black pepper, and continue to cook over a high heat until well sealed.
3 Sprinkle the flour and paprika over and ‘cook out‘ for 1 minute.
4 Gradually stir in the stock. Add the tomato puree and bay leaves, cover, and simmer gently for 1 hour or until the meat is tender.
5 Add the potatoes, celery and red pepper and cook for a further 25 minutes.
6 Sprinkle with the chopped fresh parsley and drizzle the yogurt on top before serving.
