Goulash and spaghetti

Name: Goulash and spaghetti
Total time: 3 h
Ingredients: 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

by Geoffrey Smeddle

Item 1 of 1

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

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Equipment

Flameproof casserole dish

Method

Preheat the oven to 180°C/gas mark 4

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

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

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

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

Once the butter has melted, add the beef in batches and fry until browned all over. Remove with a slotted spoon and set aside

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

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

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

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

To serve, divide the spaghetti into bowls. Spoon the goulash on top and sprinkle with the chives. Serve immediately

1 tbsp of chives

First published in 2015

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Geoffrey Smeddle

Geoffrey Smeddle, proprietor and chef of The Peat Inn in Fife, started his career working for Herbert Berger at The Café Royal and for Christopher Galvin in London. He then sealed his reputation as one of Scotland’s top chefs by opening Terence Conran's Etain, in Glasgow.

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