Beef Goulash With Eggplant And Kumara Dipper

Beef Goulash With Eggplant And Kumara Dipper

Ready in 30 minutes • Serves 2
This dish most recently appeared in Fresh Start (5 Nights For 2) on Sunday, November 25, 2018.
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-If you’re not confident with cooking the beef and prepping veggies at the same time, make sure to get all your veggie prep done before turning on the pan heat! If you don’t have an oven-proof fry-pan, preheat an oven dish and transfer goulash to dish before heating in oven.

Ingredients

DIPPERS

  • ½ eggplant, sliced into thin rounds
  • 100g kumara, sliced into thin rounds

BEEF

  • 1 pack lean ground beef

GOULASH

  • ½ brown onion, finely diced
  • ½ carrot, grated
  • 1 pack goulash spice mix
  • ½ pack tomato paste
  • 1 can chopped tomatoes
  • 1-2 Tbsp water
  • ½ capsicum, diced 1cm
  • ½ cup frozen peas
  • 1 Tbsp sliced almonds

To Serve

  • ¼ bunch parsley, chopped
  • ¼ cup lite sour cream

Steps

  1. Preheat oven to 220ºC.
  2. Prep & cook dippers. Arrange eggplant and kumara on a lined oven tray. Brush with ½ tsp oil and season. Bake for 20 minutes.
  3. Cook beef. Heat ½ tsp oil in a large, oven-proof pan on medium-high heat. Cook beef for 5-6 minutes, breaking it up as it cooks.
  4. Prep & cook goulash. Add onion, carrot and ½ tsp salt to the pan with beef. Continue to cook for 3-4 minutes, stirring.
  5. Add goulash spice mix and cook for 30 seconds, until fragrant. Add tomato paste, canned tomatoes, water and capsicum. Reduce heat to medium and cook for 4-5 minutes.
  6. Add peas to pan and season. Remove from heat and sprinkle over almonds. Transfer to oven for 5 minutes, until almonds are toasted.
  7. Prep parsley.
  8. Serve goulash in bowls and dippers on the side, then top with sour cream and parsley.

Nutritional Information

Energy 1878 kj
449 kcal
Protein 38.1g
Carbohydrate 31.7g
Fat 17.0g