Not Quite Goulash
(1)
1 hour 50 minutes
A rich meaty casserole of mince, chorizo and vegetables in a peppery-tomatoey gravy. Great for a winter's evening meal. Serve with steamed rice.
Rick G
1 person made this
Ingredients
Serves: 4
- 50g butter
- 1 tsp freshly crushed garlic
- 1 tsp paprika
- 1 tsp chilli flakes
- 2 tablespoons olive oil
- 2 chorizo sausages, diced
- 500g beef mince
- 2 carrots, sliced
- 2 frozen hash browns, broken into twenty pieces
- 1 1/2 cup of diced vegetables like corn kernels, peas and cauliflower and broccoli florets
- 3 teaspoons onion flakes
- 1 teaspoon of oregano
- 1/2 teaspoon basil
- 1/2 tsp broken green peppercorns
- 1/2 tsp broken black peppercorns
- 1/2 tsp broken white peppercorns
- 2 tablespoons tomato paste
- 3 teaspoons beef stock powder, mixed with a teaspoon of flour and about 1/2 cup of water to a meat gravy consistency
Directions
Preparation:20min ›
Cook:1hour30min ›
Ready in:1hour50min
- Preheat oven to 180 deg C for fan forced oven.
- To a hot frypan, add butter, freshly crushed garlic, paprika, chilli flakes and olive oil. Add chorizo sausages and brown off.
- Remove sausages to drain and add mince. Brown it well, breaking up frequently to stop it from forming large clumps of beef. Remove and drain well. Mix the mince and chorizo together and put in baking/casserole dish with a lid.
- Sprinkle all vegetables over meat and mix them all in well. Thoroughly mix remaining ingredients and add to mixture.
- Fit lid to dish and bake for 1 ½ hours.
- It will still be boiling when you remove it from the oven. Be very careful not to burn yourself.
Crusty Bread Tip
Crusty French bread, sliced thickly is an ideal accompaniment for this. You can refresh it in the still hot oven whilst you plate the meal. A glass of water in the oven as you heat the bread both softens the insides of the bread and causes the crust to become crunchy.
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Reviews and Ratings
Global Ratings:
(1)
Reviews in English (1)
1
for me and the family this was really a very nice savoury mince dish as opposed to a "not quite goulash" dish. Flavours were great with the Chorizo though - 18 May 2011