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Try SavoraBeef Goulash en Croûte
A comforting Czech-inspired beef goulash, slow-simmered to perfection and then baked under a golden, flaky French puff pastry crust. It's the best of both worlds – hearty comfort food with an elegant French twist!
Ingredients
- Beef chuck2 lbs
- Yellow onions2 large
- Sweet paprika2 tbsp
- Smoked paprika1 tbsp
- Caraway seeds1 tsp
- Beef broth4 cups
- Tomato paste2 tbsp
- All-purpose flour2 tbsp
- Garlic4 cloves
- Bay leaves2
- sheet Puff pastry1
- Egg1
- Olive oil2 tbsp
- Salt1 tsp
- Black pepper1/2 tsp
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Learn MoreMethod
Preheat oven to 325°F (160°C).
Cut the beef chuck into 1-inch cubes. Season generously with salt and pepper.
In a large Dutch oven or oven-safe pot, heat olive oil over medium-high heat. Brown the beef in batches, then set aside.
Add the chopped onions to the pot and cook until softened, about 5-7 minutes. Add minced garlic and cook for another minute until fragrant.
Stir in the sweet paprika, smoked paprika, and caraway seeds. Cook for 1 minute, stirring constantly.
Stir in the tomato paste and flour, cooking for another minute.
Gradually pour in the beef broth, scraping up any browned bits from the bottom of the pot.
Return the beef to the pot. Add the bay leaves. Bring to a simmer, then cover and transfer to the preheated oven.
Bake for 2.5-3 hours, or until the beef is very tender.
Remove the pot from the oven and increase the oven temperature to 400°F (200°C).
Roll out the puff pastry slightly larger than the diameter of your Dutch oven. Cut a circle to fit the top of the pot.
Whisk the egg in a small bowl to create an egg wash.
Brush the rim of the pot with egg wash. Carefully place the puff pastry circle on top of the goulash, pressing the edges to seal.
Brush the top of the puff pastry with the remaining egg wash.
Cut a few slits in the top of the pastry to allow steam to escape.
Bake for 20-25 minutes, or until the puff pastry is golden brown and puffed up.
Let cool slightly before serving. Serve hot, spooning the goulash and pastry into bowls.
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