Description
Egyptian Beef Goulash: Tender beef & flaky phyllo create my familys favorite comforting dinner. Flavorful & easy, its perfect for your table.
Ingredients
Scale
- For the Beef Filling:
- 1 tbsp olive oil
- 1.5 lbs lean ground beef
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 red bell pepper, finely diced
- 2 tbsp tomato paste
- 1/2 cup beef broth
- Flavor Boosters:
- 1.5 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp sweet paprika
- 1/4 tsp ground cinnamon
- 1 tsp salt (or to taste)
- 1/2 tsp black pepper
- Dairy & Pastry:
- 1 lb (16 oz) phyllo dough, thawed
- 1 cup unsalted butter, melted
- 1/2 cup whole milk
- 1 large egg
- Finishing Touches:
- 2 tbsp fresh parsley, chopped
Instructions
- Get That Beef Browning!: First things first, get a big skillet nice and hot over medium-high heat. Toss in your ground beef and break it up with a spoon. You want it to get beautifully browned, really develop that flavor. I always make sure to drain any excess fat here; nobody wants a greasy goulash, right? Once it’s done, scoop it out and set it aside, leaving just a tiny bit of fat in the pan for the next step. You’ll smell that rich beefy aroma filling your kitchen already!
- Sauté the Aromatics.: In that same skillet, add a splash more oil if needed, then throw in your chopped onions and bell pepper. Sauté them until they’re soft and translucent, about 5-7 minutes. This is where the kitchen starts to smell really good, like home cooking. Then, toss in the minced garlic and cook for another minute until it’s fragrant. Don’t let it burn, though; burnt garlic is a tragedy! I once got distracted and almost ruined a batch, it’s a fine line.
- Spice It Up!: Now, stir in the tomato paste, cumin, coriander, paprika, cinnamon, salt, and pepper. Cook for a couple of minutes, stirring constantly, letting those spices really bloom and become fragrant. You’ll see the tomato paste darken slightly, which means its flavor is intensifying. This is crucial for the deep, rich taste of your Egyptian Beef Goulash. It’s where all the magic happens, honestly.
- Combine and Simmer.: Return the browned beef to the skillet with the spiced vegetables. Pour in the beef broth and give it a good stir. Bring the mixture to a gentle simmer, then reduce the heat to low, cover, and let it cook for about 10-15 minutes. This allows all those incredible flavors to meld together perfectly. I sometimes sneak a little taste here to adjust the seasoning; it’s my chef’s perk!
- Layering the Phyllo Magic.: Preheat your oven to 375°F (190°C). Grab a 9×13 inch baking dish and melt your butter. Now for the phyllo! Lay one sheet in the dish, letting the excess hang over the sides, and brush it with melted butter. Repeat this with about 8-10 sheets, layering and buttering. Then, spread your beef filling evenly over the phyllo. This is the fun part, seeing it all come together. Don’t worry if the phyllo tears a bit, it’s very forgiving once baked!
- Finishing the Layers and Baking.: Fold the overhanging phyllo edges over the beef filling. Then, layer another 8-10 sheets of phyllo on top, buttering each one as you go. Before the last sheet, whisk together the milk and egg. Pour this mixture over the top layer of phyllo; it’ll create a lovely golden crust and keep the inside tender. Bake for 30-40 minutes, or until the top is golden brown and crispy. The smell when it comes out? Divine! Let it rest a bit before slicing.