Goulash Pie
This hearty pie will satisfy even the hungriest of diners.
- Yield: Serves 4
- Preparation Time: 20 Minutes
- Cooking Time: 2 Hours
- Original Recipe: Taste
Ingredients
- ½ cup plain flour
- 1 kg beef chuck steak, trimmed, cut into 2.5cm pieces
- 1 ½ tbsp olive oil
- 1 large brown onion, chopped
- 1 tbsp mild paprika
- 400g can diced tomatoes
- 2 tbsp tomato paste
- ½ cup red wine
- 1 cup beef stock
- 1 dried bay leaf
- ½ cup cream
- 3 medium desiree potatoes, peeled
- 40g butter, melted
Directions
- Place flour in a bowl. Season with salt and pepper. Add steak. Toss to coat.
- Heat 1 tablespoon oil in a frying pan over medium-high heat. Cook steak, in small batches, for 2 to 3 minutes or until browned, adding extra oil if necessary. Transfer to a bowl.
- Add onion and remaining oil to pan over medium heat. Cook, stirring, for 3 to minutes or until softened. Add paprika. Cook, stirring, for 1 minute or until fragrant. Add tomato, tomato paste, wine, stock, bay leaf and steak. Bring to the boil. Reduce heat to medium-low. Simmer, partially covered, for 1 ½ hours. Remove and discard bay leaf.
- Add cream. Stir to combine. Remove from heat. Season with salt and pepper. Transfer mixture to an 8 cup-capacity ovenproof dish. Preheat oven to 200°C fan-forced.
- Grate potato into a bowl. Using hands, squeeze out excess moisture. Add butter. Season with salt and pepper. Toss to coat. Sprinkle over beef mixture. Bake for 20 to 25 minutes or until golden. Serve.
