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How to make Beef goulash pies

Yield = 4
Prep time: 0:10
Cook time: 0:45
Total time: 0:55

Ingredients

  • 750g beef rump, trimmed, cut into 2cm pieces
  • 2 tablespoons plain flour
  • 1/4 cup olive oil
  • 1 large brown onion, sliced
  • 2 garlic cloves, crushed
  • 1 tablespoon sweet paprika
  • 2 medium carrots, roughly chopped
  • 1 cup Massel beef stock
  • 2 tablespoons tomato paste
  • 2 medium desiree potatoes, thinly sliced
  • olive oil cooking spray

Method

  • Step 1 Preheat oven to 220°C/200°C fan-forced. Place beef in a bowl. Add flour. Toss to coat.
  • Step 2 Heat 1 tablespoon oil in a large frying pan over high heat. Cook half the beef for 3 to 4 minutes or until browned. Transfer to a plate. Repeat with 1 tablespoon oil and remaining beef.
  • Step 3 Reduce heat to medium-high. Heat remaining oil in pan. Add onion and garlic. Cook, stirring, for 3 minutes or until softened. Add paprika. Stir to coat. Add carrot, stock and tomato paste. Bring to the boil. Return beef to pan. Season with pepper. Reduce heat to medium. Cook for 8 to 10 minutes or until slightly thickened.
  • Step 4 Divide between four 1 1/2 cup-capacity ovenproof dishes. Layer potato on top. Spray with oil. Bake for 20 minutes or until potato is browned and tender. Serve.