Goulash and spaghetti

About

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.

Type: Main

Serves: 6

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

Method

Step 1.

Preheat the oven to 180°C/gas mark 4

Step 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

Requires

  • 4 red peppers
  • 1 tbsp of olive oil
  • 1 pinch of salt
  • 1 pinch of pepper
Step 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

    Step 4.

    Combine a pinch of salt with the flour in a bowl. Lightly coat the diced beef in the seasoned flour

    Requires

    • 1 pinch of salt
      2 tbsp of plain flour
      1000g of braising beef, cubed
    Step 5.

    Place a large flameproof casserole dish over a high heat and add a tablespoon of oil and all of the butter

    Required

    • 1 tbsp of olive oil
    • 50g of butter
    Step 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

    Step 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
    Required
    • 3 medium onions, thinly sliced
    • 2 tsp smoked paprika
    • 200ml of beef stock
    Step 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
    Step 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
    Requires
    • 450g of spaghetti
    • 2 pinches of salt
    Step 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
    Requires
    • 150ml of sour cream
    Step 11.
    To serve, divide the spaghetti into bowls. Spoon the goulash on top and sprinkle with the chives. Serve immediately
    Requires
    • 1 tbsp of chives
    Call Us - 01334 840206
    VISIT US

    The Peat Inn
    Peat Inn, Near St. Andrews
    Fife, Scotland
    KY15 5LH

    RESERVATIONS & BOOKINGS

    Book a Table
    Book a Room

    DINING HOURS

          Fri and  Sat (Lunch)
           12.00pm - 1.30pm

    Tue - Sat (Dinner)
    6.00pm - 9.00pm

    We politely ask that children are 7 years old or above to dine in the restaurant in the evening 
    OFFICE HOURS

    Tue - Sat
    9am - 7pm

    Privacy Policy | Accessibility Statement | Website by mtc.

    <div class="overlayWrap"><!-- [et_pb_line_break_holder] --> <a href="#" class="overlayCloseButton"><!-- [et_pb_line_break_holder] --> </a><!-- [et_pb_line_break_holder] --> <div class="bookingOverlay"><!-- [et_pb_line_break_holder] --><div class="textWrap"><!-- [et_pb_line_break_holder] --><h1>Book A Table</h1><!-- [et_pb_line_break_holder] --><p>For bookings of 7 or 8 guests please contact us directly.</p><!-- [et_pb_line_break_holder] --><!-- [et_pb_line_break_holder] --><div class="contactUsWrap"><!-- [et_pb_line_break_holder] --><h2>Call Now</h2><!-- [et_pb_line_break_holder] --><a href="tel:01334840206">01334 840206</a><!-- [et_pb_line_break_holder] --></div><!-- [et_pb_line_break_holder] --></div><!-- [et_pb_line_break_holder] --><div class="resdiaryWrap"><!-- [et_pb_line_break_holder] --><iframe<!-- [et_pb_line_break_holder] --> frameborder="0"<!-- [et_pb_line_break_holder] --> src="https://7723fded-c4a4-4605-b717-6a890ecd2c71.resdiary.com/widget/Standard/ThePeatInn/4018?includeJquery=true"<!-- [et_pb_line_break_holder] --> allowtransparency="true"<!-- [et_pb_line_break_holder] --> style="width: 100%; height: 100%"><!-- [et_pb_line_break_holder] --> </iframe><!-- [et_pb_line_break_holder] --></div><!-- [et_pb_line_break_holder] --> </div><!-- [et_pb_line_break_holder] --></div>