Goulash and spaghetti

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

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Imperial

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
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
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
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
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
First published in 2015
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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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