Beef Entertaining

One-pan goulash potato bake

Name: One-pan goulash potato bake recipe
Yield: 8
Ingredients: 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

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166

by Lucy Nunes

Delicious Team

Apr 04, 2025

There's comfort food, and then there's this goulash potato bake. Crispy-thin slices of buttery baked potato over a melt-in-the-mouth base of rich and tender beef cooked low and slow with herbs, spices, and all the good stuff. It's so simple, yet so utterly delicious. You’ll need a 30cm round shallow casserole with a lid for this recipe.

1 tbs extra virgin olive oil
1kg Woolworths 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
1 cup (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

Method

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.
2.

Preheat oven to 180°C/160°C fan-forced.
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.
4.

Serve sprinkled with thyme.

Reviews 7

Recipe Notes

Don’t soak sliced potatoes in water or they will lose their starch, which helps bind the dish together. Once the potatoes are coated with butter, it’s easier to arrange 10-15 slices, slightly fanned in your hand, before placing over the beef, rather than placing one slice at a time.