Based on a traditional Serbian stew, this rich beef and vegetable goulash casserole is delicious and super easy to make. Instead of topping with starchy dumplings, I’ve chosen to top with scalloped potatoes.
Servings
4
Prep time
Cook time
Recipe
GF
Ingredients
- 1kg brisket or chuck steak, diced
- 1 onion, diced
- 3 cloves garlic, minced
- 2 red capsicums, diced
- 2 carrots, diced
- 1 stick celery, diced
- 2 tbsp ground sweet paprika
- 1 tsp dried oregano
- ½ tsp dried thyme
- 1 tbsp rapadura
- 3 tbsp tomato paste
- 2 tbsp balsamic vinegar
- 4 cups chicken stock or broth
- 4 potatoes, peeled & thinly sliced
- 2 tbsp olive oil
- Sea salt & black pepper, to taste
- Parsley leaves, chopped to serve
Method
- Preheat the oven to 150ºC.
- Place the beef, onion, garlic, capsicum, carrots, celery, herbs and spices, rapadura, tomato paste, balsamic vinegar and stock or broth into a Dutch oven or casserole dish. Mix to combine and cook for 90 mins with the lid on or covered with foil.
- Remove the lid, increase the oven temperature to 180ºC and cook for another hour or until reduced.
- Toss the potato slices with olive oil and seasoning. Place on top of the stew and bake for 30 mins or until the potato is cooked through and golden brown.
- Once cooked, garnish with parsley and serve.
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