Goulash and spaghetti

PT3H

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Ingredients

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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
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
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