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Goulash and spaghetti

Goulash and spaghetti

Goulash and spaghetti

PT3H

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1
Preheat the oven to 180°C/gas mark 4
2
Peel the peppers, then cut them in half lengthways and de-seed. Lay in a roasting tray, cut-side down, then drizzle with a tablespoon of oil and season with a pinch of salt and pepper
  • 4 red peppers
  • 1 tbsp of olive oil
  • 1 pinch of salt
  • 1 pinch of pepper
3
Cook in the oven until soft, approximately 10 minutes. Remove and allow to cool, then cut into 1cm slices and set aside - leaving the oven on
4
Combine a pinch of salt with the flour in a bowl. Lightly coat the diced beef in the seasoned flour
  • 1 pinch of salt
  • 2 tbsp of plain flour
  • 1000g of braising beef, cubed
5
Place a large flameproof casserole dish over a high heat and add a tablespoon of oil and all of the butter
  • 1 tbsp of olive oil
  • 50g of butter
6
Once the butter has melted, add the beef in batches and fry until browned all over. Remove with a slotted spoon and set aside
7
Add the onions to the same dish and cook for 4-5 minutes until golden. Stir in the paprika and peppers and cook for another minute, then pour in the stock
  • 3 medium onions, thinly sliced
  • 2 tsp smoked paprika
  • 200ml of beef stock
8
Return the beef to the casserole dish and cook in the oven for 1 1/2 hours until the beef is tender and cooked through
9
Once the meat is almost tender, cook the spaghetti in salted boiling water for 8-10 minutes, or until soft but with a bite
  • 450g of spaghetti
  • 2 pinches of salt
10
Remove the casserole dish from the oven, season (if necessary) and skim off any fat that has risen to the surface. Then, stir in the sour cream
  • 150ml of sour cream
11
To serve, divide the spaghetti into bowls. Spoon the goulash on top and sprinkle with the chives. Serve immediately
  • 1 tbsp of chives

Ingredients

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