Goulash and spaghetti


Goulash is a Hungarian dish consisting of meat and noodles. In this simple recipe, created originally for the Sunday Herald, Geoffrey Smeddle uses spaghetti instead for an Italian twist, but it works equally well as a base for the creamy paprika and red pepper sauce.

Type: Main

Serves: 6


  • 800g of braising beef, cubed
  • 4 red peppers
  • 2 tbsp of plain flour
  • 50g of butter
  • 3 medium onions, thinly sliced
  • 2 tsp smoked paprika
  • 200ml of beef stock
  • 450g of spaghetti
  • 150ml of sour cream
  • 1 tbsp of chives, chopped
  • 3 pinches of salt
  • 1 pinch of pepper
  • 2 tbsp of olive oil


Step 1.

Preheat the oven to 180°C/gas mark 4

Step 2.

Peel the peppers, then cut them in half lengthways and de-seed. Lay in a roasting tray, cut-side down, then drizzle with a tablespoon of oil and season with a pinch of salt and pepper


  • 4 red peppers
  • 1 tbsp of olive oil
  • 1 pinch of salt
  • 1 pinch of pepper
Step 3.

Cook in the oven until soft, approximately 10 minutes. Remove and allow to cool, then cut into 1cm slices and set aside – leaving the oven on

    Step 4.

    Combine a pinch of salt with the flour in a bowl. Lightly coat the diced beef in the seasoned flour


    • 1 pinch of salt
      2 tbsp of plain flour
      1000g of braising beef, cubed
    Step 5.

    Place a large flameproof casserole dish over a high heat and add a tablespoon of oil and all of the butter


    • 1 tbsp of olive oil
    • 50g of butter
    Step 6.

    Once the butter has melted, add the beef in batches and fry until browned all over. Remove with a slotted spoon and set aside

    Step 7.
    Add the onions to the same dish and cook for 4-5 minutes until golden. Stir in the paprika and peppers and cook for another minute, then pour in the stock
    • 3 medium onions, thinly sliced
    • 2 tsp smoked paprika
    • 200ml of beef stock
    Step 8.
    Return the beef to the casserole dish and cook in the oven for 1 1/2 hours until the beef is tender and cooked through
    Step 9.
    Once the meat is almost tender, cook the spaghetti in salted boiling water for 8-10 minutes, or until soft but with a bite
    • 450g of spaghetti
    • 2 pinches of salt
    Step 10.
    Remove the casserole dish from the oven, season (if necessary) and skim off any fat that has risen to the surface. Then, stir in the sour cream
    • 150ml of sour cream
    Step 11.
    To serve, divide the spaghetti into bowls. Spoon the goulash on top and sprinkle with the chives. Serve immediately
    • 1 tbsp of chives

    The Peat Inn
    Peat Inn, Near St. Andrews
    Fife, Scotland
    KY15 5LH


    Book a Table
    Book a Room


    Tue - Sat (Lunch)
    12.30pm - 2pm
    Tue - Sat (Dinner)
    6.30pm - 9pm


    Tue - Fri
    9am - 7pm
    11am - 7pm


    Closed 22nd  - 26th December inclusive

    Open 27th - 31st December

    Closed 1st - 9th January 2020 

    Reopen 10th January 2020

    Book A Table

    For bookings of 7 or 8 guests please contact us directly.

    Children over 7 are welcome in the restaurant at dinner.
    Children of all ages are welcome at lunchtime.

    Call Now

    01334 840206