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Sour cream mash beef goulash cottage pies recipe
Sour cream mash beef goulash cottage pies recipe
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Indulge in childhood nostalgia with a gourmet twist on classic cottage pie. Elevate your comfort food with tangy sour cream in creamy mashed potato and flavorful beef goulash featuring tender beef chunks infused with paprika in just 30 minutes.
Ingredients:
  • 1.2kg sebago potatoes, peeled, chopped
  • 125g (1/2 cup) sour cream
  • 36.40 gm olive oil
  • 600g beef rump steaks, cut into 3cm pieces
  • 1 large carrot, peeled, thickly sliced
  • 1 brown onion, coarsely chopped
  • 1 red capsicum, deseeded, coarsely chopped
  • 2 garlic cloves, crushed
  • 15.00 gm smoked paprika
  • 400g can diced tomatoes
  • 250ml (1 cup) beef stock
  • 44.40 gm tomato paste
Instructions:
  • Boil the potato in a large saucepan for 10-15 minutes until tender. Drain, mash, then mix in the sour cream until smooth. Season to taste.
  • Heat oil in a large, ovenproof frying pan over medium-high heat. Brown half of the beef for 2 minutes, turning as needed. Transfer to a heatproof bowl. Repeat with the remaining beef.
  • Sauté carrot, onion, and capsicum in the pan until softened. Add garlic and paprika, cook briefly until fragrant. Incorporate tomato, stock, and tomato paste. Bring to a boil then simmer on low, stirring occasionally until slightly reduced.
  • Add the beef to the vegetable mixture and cook, stirring occasionally, for 2-3 minutes until heated through. Season with salt and pepper to taste.
  • Preheat the oven grill to high heat. Spread the mash over the goulash, keeping the surface rustic. Grill for 10 minutes or until golden brown. Serve with a sprinkle of freshly ground black pepper.

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