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Beef Goulash and Biscuit Potpie
1/2 cup all-purpose bleached flour (Filling)
1/2 teaspoon kosher salt (Filling)
1/4 teaspoon black pepper (Filling)
1 1/2 lb. lean sirloin steak or chuck roast, cut into 3/4-inch pieces (Filling)
4 Tbsp. corn or canola oil, divided, as needed (Filling)
1 1/2 lb. onion, thinly sliced (about 3 cups) (Filling)
2 tsp. finely chopped garlic (Filling)
1 teaspoon dried oregano (Filling)
3 tablespoon paprika (Filling)
2 1/2 cups low-sodium beef broth (Filling)
1 tablespoon Tomato paste (Filling)
1 1/4 cup all-purpose flour (Biscuit Topping)
1 tablespoon granulated sugar (Biscuit Topping)
1 tsp. paprika (Biscuit Topping)
1/2 teaspoon baking soda (Biscuit Topping)
1/2 tsp. baking powder (Biscuit Topping)
1/4 teaspoon salt (Biscuit Topping)
1/4 cup (1/2 stick) cold unsalted butter, cut into small pieces (Biscuit Topping)
1/2 cup non-fat buttermilk (Biscuit Topping)
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Beef Goulash and Biscuit Potpie

Beef Goulash and Biscuit Potpie

Beef Goulash and Biscuit Potpie
  • Servings:Serves 8
  • Prep Time:30 minutes
  • Cook Time:45 minutes
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. 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.
5. Preheat oven to 375 degrees F.
6. In a large bowl, stir together flour, sugar, 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. Lightly flour a rolling surface and rolling pin and roll dough into a 9-inch circle (about 3/4 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.
7. Bake about 18 to 20 minutes, until top is firm and evenly golden.
8. Let rest for 5 minutes, then use a large spoon to scoop out servings.
Source: Hannaford fresh Magazine, November - December 2007