Goulash with scone topping

Recipe from: 4/22/1999 12:00:00 AM
Ingredients 20
Servings 4
Time

Ingredients

  • GOULASH
  • 15
    ml
    oil
  • 2
    onions, finely chopped
  • 1
    kg
    stewing beef, such as bolo, cubed
  • 15
    ml
    paprika
  • 10
    ml
    salt
  • 2
    ml
    ground black pepper
  • 1
    bay leaf
  • 60
    ml
    tomato paste
  • 250
    ml
    hot meat stock, made with 0.5 stock cube
  • SCONE WHEEL TOPPING
  • 315
    ml
    cake flour
  • 7
    ml
    baking powder
  • 2
    ml
    salt
  • 50
    ml
    butter or margarine
  • 150
    ml
    milk
  • FlLLING
  • 1
    large carrot, grated
  • 1
    onion, grated
  • 30
    ml
    chopped fresh parsley
 

Method

2 hours
 
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.
 

Read more on: bake  |  beef
 

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