Name: Goulash with scone topping
Cook time: 120 min
Total time: 120 min
Yield: 4 servings
Cuisine: Bake
Ingredients: 15.00 ml oil; 2.00 onion finely chopped; 1.00 kg beef stewing, cubes; 15.00 ml paprika; 10.00 ml salt; 2.00 ml freshly ground black pepper; 1.00 bay leaves; 60.00 ml tomato paste; 250.00 ml stock cube meat; 315.00 ml flour cake; 7.00 ml Baking powder; 2.00 ml salt; 50.00 ml butter or margerine; 150.00 ml milk; 1.00 carrots large, grated; 1.00 onion grated; 30.00 ml fresh parsley chopped

Recipe Disclaimer

Tap for method

Ingredients (17)

GOULASH

15.00 ml	oil
2.00	onion — finely chopped
1.00 kg	beef — stewing, cubes
15.00 ml	paprika
10.00 ml	salt
2.00 ml	freshly ground black pepper
1.00	bay leaves
60.00 ml	tomato paste
250.00 ml	stock cube — meat

SCONE WHEEL TOPPING

315.00 ml	flour — cake
7.00 ml	Baking powder
2.00 ml	salt
50.00 ml	butter — or margerine
150.00 ml	milk

FlLLING

1.00	carrots — large, grated
1.00	onion — grated
30.00 ml	fresh parsley — chopped

Tap for ingredients

Method:

Heat the oil in a heavy-bottomed saucepan and sauté the onions until tender. Add small quantities of the meat cubes at a time and brown. Add the paprika, seasonings, bay leaf, tomato paste and stock, cover and simmer for 1 1/2 hours or until the meat is tender and flavoursome. Transfer the goulash to a small ovenproof dish and preheat the oven to 220 ºC. Sift the dry ingredients for the topping together and rub in the butter until the mixture resembles coarse mealie meal. Add just enough milk to make a soft dough and cut in with a knife or spatula until just mixed. Gather the dough into a ball and roll out into a rectangle about 7 mm thick. Mix the filling ingredients together and spread over the dough rectangle. Roll up as for a Swiss roll and cut into 2-cm slices. Arrange on top of the meat and bake until done and golden brown, about 20 minutes. Serve with vegetables.
Serves 4.