Beef Goulash Recipes

Fast & Easy Goulash


  • 250 – 300 gr. Chef Man Goulash

  • 1 large onion, diced


1. Sautee onion

2. Add Chef Man goulash

3. Add 2 tbsp terriyaki or barbeque sauce

4. Stir occasionally till hot

Spicy Vegetable and Beef Stir-Fry with Soy and Sesame Dressing

Serves 2 – 4


  • 2 tbsp vegetable oil

  • 125 gr mushrooms, thinly sliced

  • 1 large handful spring greens, shredded

  • 1 tbsp sesame seeds

  • 1 tsp soy sauce

  • 250 – 300 gr. “Chef Man” Goulash Pieces

  • red chili, thinly sliced into strips

  • 2 tbsp chopped fresh coriander

4. Cover and simmer until potatoes are done and meat is tender.

5. OPTIONAL: Prepare egg dumpling batter with 1 egg, 6 tbsp flour and 1/8 tsp salt.  Add flour to unbeaten egg and salt. Mix well. Let stand for 1/2 hour for flour to mellow. Drop by teaspoonful into Goulash. Cover and simmer 5 minutes after dumplings rise to surface.

Moroccan  Tagine


  • 2 tsp ground black pepper

  • 1½ tbsp paprika

  • 1½ tbsp ground ginger

  • 1 tbsp turmeric

  • 2 tbsp ground cinnamon

  • 1 kg “Chef Man Goulash”

  • 2 large onions, grated

  • 2 tbsp olive oil

  • 3 cloves garlic, crushed

  • 570ml tomato juice

  • 2 x 400g tinned chopped tomatoes

  • 115g dried apricots, cut in half

  • 55 gr dates, cut in half

  • 55gr sultanas or raisins

  • 85 gr flaked almonds

  • 1 tsp saffron stamens, soaked in cold water

  • 600ml brown stock

  • 1 tbsp date honey

  • 2 tbsp coriander, roughly chopped

  • 2 tbsp flat leaf parsley, roughly chopped

Chicken Shwarma Recipes

Fast & Easy Shwarma Recipe


  • Salt & pepper to taste

  • 1 large onion, sliced

  • 250 – 300 gr. Chef Man Shwarma


1. Sautee onions

2. Add Chef Man shwarma

3. Salt & pepper to taste

4. Stir occationally till heated thoroughly

Delicious with pita & salad

Shaved Steak Submarine Sandwiches


  •  500 gr “Chef man” Shwarma

  • I bell pepper fresh bell peppers cut into small chunks

  • 3 fresh onions cut into small chunks

  • 100g fresh mushrooms, sliced

  • 12 slices salami (optional)

  • 6 fresh soft wide long rolls

  • 2 tbsp extra virgin olive oil

  • 1 tsp coarse sea salt

  • 1 tsp ground pepper

Crispy Beef Szechuan Style


  • 500g “Chef Man” Shwarma

  • 1/2 cup shredded celery

  • 1/2 cup shredded carrot

  • 1/2 cup (1 inch) sections green onion

  • 1 tbsp chopped ginger root

  • 1 tbsp chopped garlic

  • 2 tbsp Tabasco

  • 1 tsp salt

  • 3 tbsp sugar

  • 2 tbsp vinegar

  • 1 tbsp sesame oil

  • 4 tbsp frying oil (peanut or vegetable)


1. Sauté the “Chef Man” Shwarma in a little oil until crispy. Remove from pan

2. Add chopped ginger, garlic, wine, Tabasco, vinegar, salt, sugar; mix very well.

3. Return the “Chef Man” Shawarma with celery, carrot, onion; mix well, then add sesame oil. Remove to serving plate. Serve.

  • 1 tsp paprika

  • 1 tsp garlic powder


1. Mix all ingredients (besides Chef Man) together

2. Pour over Chef Man grilled chicken and mix thoroughly

3. Heat in skillet or oven for 10 minutes

Crispy Chinese Chicken



  • 500 gr “Chef Man Grilled” chicken

  • 125 g flour

  • Pinch of salt

  • 1 Egg

  • 150 ml coconut milk and water mixed

  • 1/2 tsp baking powder

  • Parsley or coriander

  • Sweet and Sour Sauce

  • 1/3 cup white or rice vinegar (Note: rice vinegar gives better results)

  • 4 tablespoons brown sugar

  • 1 tablespoon ketchup

  • 1 teaspoon soy sauce

  • 2 teaspoons corn flour mixed with 4 teaspoons water

Preparation of the Sauce:

1. Mix the vinegar, brown sugar, ketchup, and soy sauce together and bring to a boil in a small pot.

  • Optional: 5 fresh Basil leaves finely sliced

  • Salt/Pepper

  • Sesame seeds


1. Heat a frying pan until hot and then add the oil, salt and pepper.

2. Sauté the ginger and garlic for 1 minute.

3. Add the “Chef Man” Grilled Chicken strips and sauté for 3-4 mins.

4. Add the honey and toss the chicken until coated and then add the balsamic vinegar and cook for another half minute.

5. Optional: Add the chopped basil and sesame seeds and serve.

Curry Chicken Recipes

Fast & Easy Curry Chicken


  • 2 large onions, diced

  • 4 cloves garlic, minced

  • 1 red pepper, sliced

3. Transfer the chicken to a plate and pour off the fat in the skillet. Add the remaining 1 tbsp of vegetable oil to the skillet. Add the shiitake caps and stir-fry over high heat until lightly browned, about 5 minutes.

4. Stir in the ginger and garlic, stir-fry for 1 minute. Add the chicken, red curry mixture and the water and bring to a boil. Reduce heat and simmer for 2 to 3 minutes or until the chicken is cooked through.

5. Transfer the chicken and curry sauce to a serving bowl and garnish with peanuts and cilantro. Serve immediately with rice and lime wedges.

Curried Zesty Lemon Chicken

Serves 4


  • 500g “Chef Man” Curried Chicken

  • 3/4 cup Coconut Milk

  • 1 tsp lemon peel and juice of 1 Lemon

  • 1 crushed garlic clove

  • 3/4 tsp paprika

  • 1 tsp coriander

  • 1/2 tsp cayenne

  • 1 tsp Indian curry

  • 1 tsp salt


1. Mix all ingredients.

2. Marinate overnight.

3. Cook for 25 minutes in oven preheated to 350 degrees or over a stove at a medium heat.


Try these mouthwatering recipes by our world-renowned Chef .


How To Prepare Chef Man™


In a Microwave

Chef Man™ is ready to eat. Our Chef Man™ 300 gram trays and 500 gram pouches are all microwaveable. Pop in microwave, heat 60 – 90 seconds, and serve. Some travelers love it cold. Just open and eat.


In a Skillet

1. Lightly coat a pan with  oil and heat for 45 seconds on a medium flame.

2. Add Chef Man ™ to heated pan. Heat for approximately 2-3 minutes until hot. Stir occasionally.

3. If you have an extra minute, Chef Man is delicious with stir-fried onions.


The above recipes are an ideal compliment for serving with rice, pasta, or couscous.

Chef Man is delicious with any of your favorite chicken or meat recipes.




1. Heat one tbsp of the oil in a wok and stir-fry the mushrooms and spring greens for 3-4 minutes, then remove from the pan and pile onto a warm serving plate.

2. Mix the sesame seeds and soy sauce together in a bowl and add the Goulash pieces to coat.

3. Heat the remaining oil in the wok and fry the “Chef Man Goulash” pouring in the leftover liquid from the bowl and stir well. Add the sliced chili, and fry for 2-3 minutes.

4. Serve the steak on top of the mushrooms and spring greens, with the chopped coriander sprinkled over the top.


Hungarian Goulash


  • 500 gr. “Chef Man” Goulash

  • 1 tsp salt

  • ¼ cup oil

  • 2 onions, white or yellow

  • 2 tbsp sweet paprika (paprika mixed with oil is best)

  • 2 bay leaves

  • 1 quart water

  • 4 peeled and diced potatoes

  • 1/4 tsp black pepper


1. Chop onions and brown in oil.

2. Add Chef Man goulash and paprika. Let Chef Man simmer in its own juice along with salt and paprika for 10 minutes on low heat.

3. Add water, diced potatoes and remaining salt.



1. Preheat the oven to 150C.

2. Place the cayenne, black pepper, paprika, ginger, turmeric and cinnamon into a small bowl and mix to combine.

3. Place the “Chef Man “Goulash in a large bowl and toss together with half of the spice mix. Cover leave overnight in the fridge.

4. Heat 1 tbsp olive oil in a large casserole dish.  Add the grated onion and the remaining spice mix and cook over a gentle heat for 10 minutes so that the onions are soft but not colored. Add the crushed garlic for the final 3 minutes.

5. In a separate frying pan, heat the remaining oil and brown the cubes of “Chef Man Beef “on all sides then add to the casserole dish. De-glaze the frying pan with ¼ pint of tomato juice and add these juices to the pan

6. Add the remaining tomato juice, chopped tomatoes, apricots, dates, raisins or sultanas, flaked almonds, saffron, brown stock and date honey to the casserole dish. Bring to the boil, cover with a fitted lid, and place in

7. Oven and cook for 2-2½ hours or until the meat is tender.

8. Place the stew in a tagine or large serving dish and sprinkle over the

9. Chopped herbs.


1. Add 1 tbsp olive oil to a frying pan. Sauté onions and peppers.  Add mushrooms. You want the mixture firm. Remove from heat.

2. Add 1 tbsp olive oil, if needed. Sauté “Chef Man” Shwarma for 5 minutes. Add vegetables and heat for one minute.

3. Place slices of salami soft rolls. Top with steak mixture. Serve immediately. For a crowd, cut the sandwiches in halves or thirds.

Mexican Beef Stir-Fry


  • 500g  “Chef Man” Shwarma

  • 2 tbsp vegetable oil

  • 1 tsp ground cumin

  • 1 tsp dried crushed oregano

  • 1 clove garlic, minced

  • 1 red bell pepper, cut into thin strips

  • 1 medium onion, cut into thin wedges

  • 3 cups sliced Romaine lettuce, cut 1/4 inch pieces


1. Combine the “Chef Man” Shwarma, oil, cumin, oregano and garlic; reserve half. Heat half the seasoned oil in large non-stick skillet over medium-high heat until hot.

2. Add red pepper and onion; stir-fry 2 to 3 minutes or until crisp-tender. Remove and reserve.

3. In same skillet, stir-fry the “Chef Man” Shwarma (half at a time) in reserved oil 1 to 2 minutes. Return vegetables to skillet and heat through. Serve beef mixture over lettuce.

Grilled Chicken Recipes

Fast & Easy Grilled Chicken


  • 2 large onions, diced

  • 500 gr. Chef Man grilled chicken

  • 6 cloves garlic, minced

  • 2 carrots, grated


1. Sautee onion, garlic & carrots

2. Add Chef Man grilled chicken

3. Heat & serve!

4. Optional: Add cinnamon for sweet taste, or chili, spicy paprika, or tabasco sauce for spicy taste.

Fast & Easy Grilled Chicken – 2



  • 250 – 300 gr. Chef Man grilled chicken

  • 2 tbsp olive oil

  • 1 tsp salt

  • 1/4 tsp black pepper

2. Mix together the corn flour and water, add to the other ingredients and stir to thicken. If desired, you can add 1 green pepper, cut into chunks, and pineapple chunks after adding the cornstarch. For a thicker sauce, increase the cornstarch to 4 teaspoons while keeping the water constant.)


1. To make the batter, combine the flour and salt in a mixing bowl and make a well in the centre. Add the egg and cocnut milk and beat to a smooth batter.

2. Coat  the chicken pieces in seasoned flour and then into the  batter and shake off excess. Fry in deep hot fat for 5 to 7 minutes, turning once, until crisp and golden brown. Drain on absorbent paper and pile up on a hot serving dish.

3. Heat up sauce in a saucepan and pour over the cooked chicken pieces. Serve at once, garnished with sprigs of parsley or coriander.

Chicken Strips with Honey, Ginger, Garlic and Basil

Fast & easy delicious gourmet meal.

Serves 3


  • 250 – 300 gr “Chef Man” Grilled Chicken Strips

  • 2 Tbsp Oil

  • 10g ginger, finely chopped

  • 2 cloves of garlic, finely chopped

  • 1 Tbsp honey

  • 1 tsp Balsamic Vinegar


 1. Sautee onion, garlic and pepper

2. Add 2 tbsp tomato paste or ketchup

3. Add 1/2 cup of water

4. Heat in a skillet or oven 5 minutes or till hot, and serve

Spicy Red Curry Chicken and Rice

Serves: 6


  • 2/3 cup unsweetened coconut milk

  • 2 to 3 tsps red curry

  • 3 tbsp vegetable oil, divided

  • 1 kg “Chef Man” Curry Chicken

  • Salt and freshly ground black pepper

  • 200g  shiitake mushrooms, stemmed, caps quartered

  • 1 tbsp fresh ginger, very finely chopped

  • 2 large garlic cloves, very finely chopped

  • 1/2 cup water

  • Toasted peanuts and cilantro leaves, for garnish

  • Steamed rice and lime wedges, for serving



1. In a small bowl, whisk the coconut milk with the curry until combined.

2. Heat a large skillet until very hot. Add 2 tablespoons of the vegetable oil and heat until just smoking. Season the chicken with salt and pepper and add it to the skillet in a single layer. Cook over high heat, turning once, until the chicken is browned but not cooked through, 4 to 5 minutes.

Chef Man

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