Beef Goulash Pie
Beef Goulash is a huge family classic in our house, you can serve it as goulash with a simple plate of mash or by adding chorizo and topping with a puff pastry hat we are really upping the midweek meal game.
Top tip: This also makes a delicious filling for vol au vents.
Beef Goulash Pie
Beef Goulash is a classic dish that can be served with a simple plate of mash or adding chorizo and topping with a puff pastry.
Ingredients
- 1 Drizzle of rapeseed oil
- 500 g Stewing beef pieces Remove all visible fat
- 1 tbsp Plain flour
- 1 Large Onion – chopped
- 2 Garlic cloves – minced
- 3 Large Tomatoes – diced
- 1 Red pepper – thinly sliced
- 2 tbsp Tomato puree
- 1 tbsp Paprika
- ½ tbsp Smoked Paprika
- 300 ml Beef stock cube
- 2 tbsp Crème Fraîche
- 100 g Chorizo sliced
- 350 g Puff pastry
- 1 Egg yolk for egg wash
Instructions
- Heat a drizzle of rapeseed in a casserole dish or heavy-based saucepan
- Sprinkle the beef with the flour and brown well, in a pan on a medium heat
- Chop onion, mince garlic, and chop tomatoes with the red pepper and add to the pan with the beef
- Fry until softened, add the tomato puree and both types of paprika and give a good mix
- Finally, pour over the beef stock. cover and cook it on the hob on a gentle heat for about 4 hours, or transfer into the slow-cooker for 7 hours on low / 4 hours on high
- After the 4 hours dollop in the Crème Fraîche using our top tip in the video
- Give a good stir making sure the well mixed in
- Transfer to an ovenproof pie dish and add the sliced chorizo
- Top with puff pastry and brush with egg
- Oven bake at 180°C for 40 minutes
Video
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