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Geoffrey Smeddle's goulash and spaghetti recipe

2 ratings

This goulash and spaghetti recipe is great for feeding everyone in the family. Geoffrey Smeddle shows a relatively easy way to make something children and adults will both love. If you are planning ahead it can even be prepared and served later on in the week. See method

Serves 6
25mins to prepare and 2hrs 30mins to cook
684 calories / serving

Ingredients

800g (1 3/4lbs) braising beef, cubed
4 red peppers
2 tbsp plain flour
50g butter
3 medium onions, thinly sliced
2 tsp smoked paprika
200ml (7fl oz) beef stock
450g (14 1/2oz) spaghetti
150ml (5fl oz) sour cream
1 tbsp chopped chives
3 pinches of salt
1 pinch of pepper
30ml (2 tbsp) olive oil

If you haven't got spaghetti, try using linguine instead

Each serving contains

Energy
2870kj
684kcal 34%
Fat
27g 38%
Saturates
12g 58%
Sugars
9g 10%
Salt
1.3g 22%

of the reference intake
Carbohydrate 64.8g Protein 41.9g Fibre 5.3g

Method

Preheat the oven to Gas Mark 4, 180°C, fan 150°C.
Start by peeling the red peppers, then half them lengthways and remove the seeds. Arrange in a roasting dish with the cut-sides facing down. Drizzle the peppers with 1 tablespoon of olive oil and season with salt and pepper.
Place in the oven for around 10 minutes until the peppers have softened. Take out and leave to cool, then slice into 1cm strips. Set aside.
Mix 1 pinch of salt with the plain flour and get the kids to use their hands to cover the diced beef in a light coating of the flour. Set a large flameproof casserole dish over a high heat and add the butter and the rest of the oil.
Once the butter has melted, add the coated beef a portion at a time until brown all over. Remove each batch with a slotted spoon before moving on to the next batch.
Once all the beef is ready, add the onions to the pan and cook for 4-5 minutes until golden brown. Add the smoked paprika and pepper strips. Cook for 1 minute before pouring in the beef stock.
Return the browned beef to the casserole dish, stir and cover. Place in the oven and cook for 1.5 hours until the meat is tender.
Take the stew out of the oven, season to your liking then skim off any fat from the surface. If you’re preparing this in advance, the dish can now be left to cool and stored in the refrigerator for 2-3 days. When reheating ensure that the dish is piping hot before serving.
Meanwhile, prepare the spaghetti by boiling in salted water for 8-10 minutes until al dente.
When ready to serve, add spaghetti to each bowl, mix the sour cream into the goulash and place over the spaghetti. Sprinkle the chopped chives over the top and serve immediately.

See more Beef recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.