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Beef Goulash and Biscuit Potpie

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Servings: Serves 8

Cook Time: 45 minutes

Prep Time: 60 minutes


Beef Goulash and Biscuit Potpie
13/4 cup All purpose flour
1/2 teaspoon Kosher salt
1/4 teaspoon Black pepper, freshly ground
11/2 lb Lean beef top sirloin steak, raw
4 tablespoon Canola oil
1 1/2 each bermuda red onion, thinly sliced
2 teaspoon Large garlic clove, finely chopped
1 teaspoon Dried oregano
31/2 tablespoon Paprika
21/2 cup Beef broth, low sodium
1 tablespoon Tomato paste
1 tablespoon Sugar
1/2 teaspoon Baking Powder
1/2 teaspoon Baking Soda
1/4 teaspoon Salt
1/4 cup Unsalted butter
1/2 cup Nonfat buttermilk


1. Have ready a 9-by-2-inch round baking dish or glass pie plate.
2. Put 1/2 cup flour on a large plate and mix with Kosher salt and pepper. Use paper towels to pat beef pieces dry. Dip beef in flour, shake off excess, and spread in a single layer on a clean plate.
3. In a large skillet, heat 2 Tbsp. of the oil over medium-high heat. Cook beef pieces until they're lightly browned, about 10 minutes, turning to brown evenly. Cook beef in two batches to avoid crowding, using an additional 1 Tbsp. oil if necessary. Remove beef to a clean plate and set aside.
4. Heat remaining 1 Tbsp. of oil in skillet over medium-high heat. Add onion and cook until it softens, about 8 minutes, stirring often. Lower heat to medium, add garlic and oregano, and cook for about 2 minutes, stirring constantly. Add 3 tbsp. paprika and cook for about 1 minute, just until you smell the aroma of paprika. Add beef broth and tomato paste, stirring to dissolve tomato paste. Return beef to skillet.
5.Cover skillet loosely and cook on low heat, keeping liquid at a gentle boil (a few large bubbles) until gravy thickens slightly and meat is fork tender, about 1 hour. Transfer filling to the baking dish. Let cool 15 minutes while you make biscuit topping.
6. Preheat oven to 375 degrees F.
7. In a large bowl, stir together 1 < cup flour, sugar, 1 tsp. paprika, baking powder, baking soda, and salt. Add butter. Using the paddle attachment of an electric mixer on low speed, a pastry blender, or your fingertips, mix ingredients together until coarse crumbs form, about the size of oatmeal. Add buttermilk; continue stirring, just until a soft dough forms. (Alternately, use a food processor to prepare biscuit topping.) Gather dough into a ball.
8. Lightly flour a rolling surface and rolling pin and roll dough into a 9-inch circle (about > inch thick) that fits snugly into the baking dish. If needed, use a metal spatula to loosen dough from rolling surface and place it over filling. If dough breaks during transfer, pinch it together. Lightly prick the surface several times with a fork.
9. Bake about 18 to 20 minutes, until top is firm and evenly golden.
10. Let rest for 5 minutes, then use a large spoon to scoop out servings.
Source: Hannaford fresh Magazine, November - December 2007

Nutritional Information

* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 8
Base Nutrients
Calories 433 kcal (21%)
Calories from Fat 297 kcal (0%)
Total Fat 33 g (50%)
Saturated Fat 19 g (95%)
Cholesterol 58 mg (19%)
Sodium 698 mg (29%)
Total Carbohydrates 35 g (11%)
Dietary Fiber 8 g (32%)
Protein 30 g (50%)
Vitamin A 1817 IU (36%)
Vitamin C 11 mg (18%)
Calcium 78 mg (1%)
Iron 16 mg (26%)

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