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Easy prep
20 minutes

Beef & Whisky Spiced Goulash

with Creamy Colcannon-Style Mashed Potatoes

Cooking time

20 minutes




770 /serving

The very thought of beef and whisky together leaves a pleasant warmth in our belly. Here, you’ll prepare traditional goulash: hearty beef soup-stew seasoned with paprika-tinged spices that will have you travelling back to Medieval Hungary. We’ve paired our paprika- and whisky-spiked goulash with another traditional dish (Irish this time) combining smooth mashed potatoes and cabbage for a rich and comforting side (colcannon). A simple, vigorous dish to fortify body and soul.

We will send you:

  • 285g Ground beef
  • 450g Potatoes
  • 200g Sweet peppers
  • 15ml Minced garlic
  • 1 Bunch of parsley
  • 25g Diced onions
  • 100g Shredded Savoy cabbage
  • 30g Vegetable demi-glace
  • 398ml Tomatoes (canned)
  • 8g Beef & Whisky spice blend (onion, salt, paprika, garlic, sugar, thyme, parsley, rosemary, green bell pepper, mustard, cumin, cayenne pepper, bay leaf, whisky flavour, ancho pepper, chili powder, black pepper)

Contains: Milk, Mustard

You will need:

Medium pot
Large high-sided pan
2 or 4 tbsp Butter
Salt & pepper
Total Fat
41 g
Saturated Fat
16 g
1140 mg
Total Carbs
64 g
11 g
38 g
13 g
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Make the mash
Bring a medium pot of salted water to a boil. Medium-dice the potatoes. Add the potatoes to the boiling water and cook, 12 to 14 minutes. Add the cabbage and cook, 2 to 4 minutes, until the potatoes are very tender when pierced with a fork. Reserving ½ cup cooking water (double for 4 portions), drain the potatoes and cabbage; return to the pot. Off the heat, add 2 tbsp butter (double for 4 portions). Using a fork (or potato masher), mash the mixture, gradually adding the reserved cooking water until you achieve your desired consistency; season with S&P to taste. Set aside in a warm spot.
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Start the goulash
While the potatoes and cabbage cook, core and thinly slice the sweet peppers into rings. In a large, high-sided pan, heat a drizzle of oil on medium-high. Add the sweet peppers, onions and garlic; season with the spice blend and S&P. Sauté, stirring frequently, 1 to 2 minutes, until softened. Add the ground beef and season with S&P. Cook, breaking up the meat with a spoon, 2 to 3 minutes, until the beef is lightly browned.
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Finish the goulash
To the pan of goulash, add the canned tomatoes, demi-glace and ⅓ cup water (double for 4 portions). Bring to a boil and cook, stirring occasionally, 6 to 7 minutes, until the flavours are combined and the beef* is cooked through; season with S&P to taste.
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Plate your dish
Roughly chop the parsley leaves and stems. Divide the colcannon-style mash between your plates. Top with the goulash. Garnish with the parsley. Bon appétit!

*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.