Goulash and spaghetti
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Goulash is a Hungarian dish consisting of meat and noodles. In this simple recipe, created originally for the Sunday Herald, Geoffrey Smeddle uses spaghetti instead for an Italian twist, but it works equally well as a base for the creamy paprika and red pepper sauce.
First published in 2015
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Ingredients
Metric
Imperial
- 800g of braising beef, cubed
- 4 red peppers
- 2 tbsp of plain flour
- 50g of butter
- 3 medium onions, thinly sliced
- 2 tsp smoked paprika
- 200ml of beef stock
- 450g of spaghetti
- 150ml of sour cream
- 1 tbsp of chives, chopped
- 3 pinches of salt
- 1 pinch of pepper
- 2 tbsp of olive oil
SAVE RECIPE
Equipment
- Flameproof casserole dish
Method
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
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
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