One-pan goulash potato bake recipe

• porzioni: 8 servings

Ingredienti

20.00 ml extra virgin olive oil

1kg Beef Chuck Steak, cut into 3cm pieces

1 large onion, finely chopped

1 red capsicum, thinly sliced

6 garlic cloves, thinly sliced

4 sprigs thyme, plus extra, to sprinkle

2 bay leaves

3 tsp sweet paprika

1 tsp caraway seeds, roughly crushed

250ml beef stock

600g waxy potatoes (such as Dutch cream or kipfler), peeled, thinly sliced (see note, we used a mandoline)

35g salted butter, melted

Istruzioni

Step 1

Heat oil in a 30cm round shallow casserole over high heat. Season the beef all over and cook, in batches, turning occasionally, for 6-8 minutes, until well browned. Set beef aside on a plate. Reduce heat to medium and add onion, capsicum, garlic and herbs. Cook, stirring occasionally, for 6 minutes, or until softened. Stir in sweet paprika and caraway. Add stock and scrape base of pan with a spoon. Return beef to pan and stir to combine. Bring to the boil over high heat, then reduce heat to medium-low and cook, covered, for 1 hour, or until beef is starting to become tender. Discard thyme and bay leaves.

Step 2

Preheat oven to 180°C/160°C fan-forced.

Step 3

Place potatoes and butter in a large bowl. Season with freshly ground black pepper and toss with hands until potato slices are well coated in butter. Arrange slices slightly overlapping over beef (see recipe note) and season with salt flakes and freshly ground black pepper. Bake, covered, for 30 minutes. Remove lid and increase oven temperature to 220°C/200°C fan-forced. Bake for another 30-35 minutes, until golden.

Step 4

Serve sprinkled with thyme.