Description
This Egyptian Beef Goulash recipe brings comforting flavors and tender beef in a flaky phyllo crust. Learn Mama Tessa’s tips for a truly delicious meal.
Ingredients
Scale
- Beef & Aromatics:
- 1.5 lbs boneless beef chuck, cut into 1-inch cubes
- 1 large yellow onion, chopped
- 4 cloves garlic, minced
- Flavor Foundation:
- 1 tbsp olive oil
- 2 tbsp tomato paste
- 4 cups beef broth (low sodium)
- 2 tsp seven spice blend
- Salt and black pepper to taste
- Phyllo & Dairy:
- 1 (16 oz) package phyllo dough, thawed
- 1/2 cup unsalted butter, melted
- 1/2 cup milk
- 1 large egg
- Finishing Touches:
- 1/4 cup fresh parsley, chopped for garnish
Instructions
- Brown the Beef with Purpose:: First things first, get that beef chuck nice and dry, then season it generously with salt and pepper. Heat a little oil in a large pot or Dutch oven over medium-high heat. Brown the beef in batches, giving it a good sear on all sides until it’s beautifully golden brown. This step, honestly, is where so much flavor for our Egyptian Beef Goulash develops. Don’t overcrowd the pan; I always make that mistake and end up steaming the meat instead of browning it. Set the browned beef aside.
- Build the Flavor Base:: In the same pot, add a touch more oil if needed. Toss in your chopped onions and sauté them until they’re soft and translucent, about 5-7 minutes. Then, stir in the minced garlic and cook for another minute until fragrant – oh, that smell! It’s one of my favorite kitchen aromas. Next, add the tomato paste and let it cook for a minute, stirring constantly, to deepen its flavor. This rich base is essential for a delicious Egyptian Beef Goulash.
- Simmer and Tenderize:: Return the browned beef to the pot. Sprinkle in the seven spice blend – this is where the dish truly starts to smell Egyptian! Pour in the beef broth, making sure the beef is mostly submerged. Bring it to a gentle simmer, then reduce the heat to low, cover, and let it cook for about 1.5 to 2 hours, or until the beef is incredibly tender and falls apart easily. This slow simmer makes all the difference for a tender Egyptian Beef Goulash.
- Prepare the Phyllo Layers:: While the beef is simmering, melt your butter. Gently unroll your thawed phyllo dough. You’ll want to work quickly, as phyllo dries out fast. Keep the unused sheets covered with a damp cloth. Brush a 9×13 inch baking dish with melted butter. Lay down your first sheet of phyllo, brush lightly with butter, and repeat with three more sheets, creating a four-layer base. This forms the delightful crust of our Egyptian Beef Goulash.
- Assemble Your Goulash Layers:: Once the beef is tender, remove it from the heat and shred it slightly with two forks, mixing it into the rich sauce. Spoon half of this flavorful Egyptian Beef Goulash mixture over your buttered phyllo base in the baking dish, spreading it evenly. Top with another four layers of buttered phyllo, then add the remaining beef mixture. Finish with a final four layers of buttered phyllo. I try to make this top layer extra neat, but honestly, it doesn’t always happen!
- Bake to Golden Perfection:: Preheat your oven to 375°F (190°C). Whisk together the milk and egg, then pour this mixture evenly over the top phyllo layer. This helps the phyllo puff and turn golden. Bake for 30-40 minutes, or until the top is beautifully golden brown and crispy. Let your Egyptian Beef Goulash rest for a few minutes before slicing and serving. The aroma filling your kitchen will be pure bliss!