goulash style cobbler

A delicious meal, perfect for a winter's evening.

Ingredients
Goulash
600g (1lb 4oz) braising steak, trimmed and cut into cubes
2 medium onions, chopped
2 cloves garlic, crushed
15mlsp (tbsp) Dietary Specials White Mix
15mlsp (tbsp) olive oil or vegetable oil
15mlsp (tbsp) paprika
400g (14oz) can chopped tomatoes
50ml (2fl oz) beef stock (gluten-free) or red wine
1 medium- sized red pepper
85g (3oz) button mushrooms
seasoning

Cobbler
115g (4oz) (approximately 3 slices) Dietary Specials Multigrain Bread
115g (4oz) Dietary Specials White Mix
10mlsp (2 tsp) baking powder (gluten-free)
50g (2oz) margarine
100ml (4floz) milk

Method
1. To make the Goulash, preheat oven to 170°C, Gas Mark 3.
2. Heat the oil in a flameproof casserole until sizzling, add the onions and fry for about 4 – 5 minutes.
3. Mix the DS White Mix and paprika together on a plate, toss the meat in the flour mixture until coated and add to the onions in the casserole. Brown the cubes on all sides, add the crushed garlic, tomatoes, stock or wine and seasoning.
4. Bring everything to simmering point before covering with a tight fitting lid and cook for 1 ½ hrs.
5. Prepare the pepper by halving it, removing the seeds and cutting into strips. Cut the mushrooms into quarters. When the 1½ hrs are up add the peppers and mushrooms to the casserole, cook for a further 20 minutes.
6. Meanwhile make the cobbler topping, place the DS Multigrain Bread including the crusts into a food processor and process to crumbs.
7. Place the DS White Mix, and the DS Multigrain breadcrumbs in a bowl, add the baking powder, mix well. Add the margarine and rub with fingertips into the mixture,
8. Add the milk and combine together, the mixture does appear a little wet.
9. Sprinkle the kitchen surface with DS White Mix and place on the cobbler mixture, toss in the white mix and flatten out until 1 cm (½ inch) thick.
10. Cut out 8 x 5cm (2inch) rounds from the mixture, reforming if necessary.
11. After the peppers have cooked for 20 minutes, turn the oven temperature to 220ºC, Gas Mark 7.
12. Either remove the casserole lid and place the cobbler rounds on the top of the mixture in the casserole, or place the cobbler rounds on a baking sheet, brush with milk and place in the oven for 12 – 15 minutes or until the tops are golden brown, serve immediately.

quick reference
Serves 4
Preparation time: 20 minutes for the Goulash, 15 minutes for cobbler topping.
Cooking time: 2 hours 10 minutes
Oven temperature: 170°C, Gas Mark 3