Steak Bake

Ingredients for 6 servings:

• 1 tbsp oil
• 500 g beef goulash
• 1 onion(s)
• 1 carrot(s)
• 2 tbsp tomato paste
• 300 ml water
• 3 tsp instant gravy
• 1 tsp sauce thickener
• 1 egg(s)
• 2 sheets of puff pastry

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours

British goulash in puff pastry

Finely dice the onion and cut the goulash meat into pieces with sides approximately 5 mm long. The pre-cut meat from the butcher or packaged from the retailer is cut into pieces that are too large. Peel the carrot and dice it finely. Heat a little oil in a pan and sauté the onion. Add the diced goulash meat and fry until well-cooked. Add the tomato paste and gravy to the meat and mix everything well. Add the carrots – if you want them firmer, you’ll have to wait until the end of the cooking time to do this. Add the water and mix everything well again. Cover and simmer at low heat for about 1 hour, until the beef is tender. Mix the gravy thickener with a little cold water and add to the meat. Bring to a boil briefly and simmer at low heat for a few more minutes. The sauce should be thick rather than runny; the steak bake should be edible by hand. Spread one of the dough sheets on the work surface. Pile the meat mixture into 6 equal portions on the pastry sheet. Place the second sheet on top of the first. Now firmly press the dough together around the edges and between the piles of meat and cut it in half with a pizza cutter or a knife to create 6 portions. Beat the egg and brush it over the pastry sheets. Bake in the oven at 150°C (convection oven) for about 20 minutes, until the puff pastry is cooked through and lightly browned. The Steak Bake can be eaten hot or cold. It’s also ideal as a takeaway snack.