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How to make Goulash pie

Yield = 4
Prep time: 0:20
Cook time: 2:15
Total time: 2:35

Ingredients

  • 1/2 cup plain flour
  • 1kg beef chuck steak, trimmed, cut into 2.5cm pieces
  • 1 1/2 tablespoons olive oil
  • 1 large brown onion, chopped
  • 1 tablespoon mild paprika
  • 400g can diced tomatoes
  • 2 tablespoons tomato paste
  • 1/2 cup dry red wine
  • 1 cup Massel beef stock
  • 1 dried bay leaf
  • 1/2 cup pure cream
  • 3 medium desiree potatoes, peeled
  • 40g butter, melted

Method

  • Step 1 Place flour in a bowl. Season with salt and pepper. Add steak. Toss to coat.
  • Step 2 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.
  • Step 3 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 1/2 hours. Remove and discard bay leaf.
  • Step 4 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 220°C/ 200°C fan-forced.
  • Step 5 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.