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Beef goulash pies
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Prep Time:
10 minutes
Cook Time:
45 minutes
Total Time:
55 minutes
Elevate dinner with a comforting potato-topped family pie.
Ingredients:
  • 750g beef rump, trimmed, cut into 2cm pieces
  • 40.00 ml plain flour
  • 56.88 gm olive oil
  • 1 large brown onion, sliced
  • 10.00 gm sweet paprika
  • 2 medium carrots, roughly chopped
  • 255.00 gm beef stock
  • 44.40 gm tomato paste
  • 2 medium desiree potatoes, thinly sliced
  • olive oil cooking spray
Instructions:
  • Preheat your oven to a delightful 220°C/200°C fan-forced. Place the beef in a bowl and sprinkle with flour, giving it a toss to coat evenly.
  • In a large frying pan over high heat, sizzle 1 tablespoon of oil. Sear half of the beef for 3 to 4 minutes until browned. Remove to a plate and repeat with another tablespoon of oil and the rest of the beef.
  • - Lower the heat to medium-high before heating the remaining oil in the pan. - Once the oil is hot, add the onion and garlic, stirring for 3 minutes until softened. - Sprinkle in the paprika and mix to coat. - Incorporate the carrot, stock, and tomato paste, allowing it to come to a boil. - Return the beef to the pan and season with pepper. - Let it simmer over medium heat for 8 to 10 minutes until slightly thickened.
  • Divide the mixture among four 1 1/2 cup-capacity ovenproof dishes. Top with a layer of potato slices. Lightly coat with cooking spray. Bake for 20 minutes, or until the potatoes are golden brown and tender. Enjoy!

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