Goulash baked with quick breads?
What is goulash baked with quick breads called?
Beef stew is cooked then covered with raw quick breads and baked au gratin in an oven.
How do you prepare it?I was told it's British meal.
- Nikki PLv 76 months agoFavorite Answer
If the lid is placed on the pot you will have more of a steamed top, like Dumplings.
If the lid is removed it would be more of a biscuit or cobbler type of a top.
You think of Cobblers more of a sweet or dessert type thing but any dish that would have a dough or biscuit top over a more liquid base would be a cobbler. Name given for the "cobbled" look of the top.
If you pressed a pastry type crust onto the top you would have more of a "buckle" even a dish like a Cassoulet has a crust type top that gets pressed back into the juices
- deniseLv 76 months ago
I've made this tonight for dinner, I made a chicken stew and topped it with a 'spoon dumpling' top, I comes out like a cobbled top.
I've also made it with a beef stew.
150gms Self Raising flour.
55gms softened butter.
25gms grated parmesan.
Small handful chopped parsley.
1 beaten egg.
2 Tablespoons milk.
Put the flour, parmesan, parsley into a mixing bowl.
Rub in the butter, to resemble breadcrumbs.
Add the egg & milk and stir together with a 'table' knife, till the mix is sticky.
Drop spoonsful into the top of your 'stew' spaced apart [dessertspoon size is good as they do swell].
Put lid back on & put back in the oven for 15 -20 minutes or remove the lid for the last 5 minutes if you want a light crust on them. Serve.
You'll see they've 'grown' to cover / fill the pot.
The egg makes them swell up and makes them light.