Ingredients:

  • 500g lean ground beef (15% fat)
  • 2 large onions, finely minced
  • 3 cloves garlic, crushed
  • 1 tsp allspice
  • 0.5 tsp cinnamon
  • 0.25 tsp nutmeg
  • 1 tsp black pepper
  • 1.5 tsp sea salt
  • 1 tbsp olive oil
  • 450g phyllo dough, thawed
  • 150g unsalted butter, melted
  • 250ml whole milk
  • 1 large egg
  • 1 pinch salt and black pepper for the custard

Instructions:

  1. Heat the 1 tbsp olive oil in your skillet over medium high heat. Add the 500g lean ground beef and cook 5 minutes until browned and crumbly. Use a wooden spoon to break up any large chunks. Add the finely minced onions and 3 cloves of crushed garlic. Cook for another 8 minutes until the onions are translucent and soft.
  2. Stir in the 1 tsp allspice, 0.5 tsp cinnamon, 0.25 tsp nutmeg, 1 tsp black pepper, and 1.5 tsp sea salt. Continue cooking for 2 minutes until the spices are fragrant and the oil turns red brown. Remove from heat and set aside to cool slightly.
  3. Preheat your oven to 180°C (350°F).
  4. Brush your baking dish generously with some of the 150g melted butter. Lay down one sheet of the 450g phyllo dough and brush it lightly with butter. Repeat this until you have used exactly half of the phyllo (usually 10-12 sheets).
  5. Spread the beef mixture evenly over the pastry until it reaches the corners.
  6. Layer the remaining phyllo sheets on top, brushing each one with butter. Once the final sheet is on, brush the top extra well. Using your sharp knife, cut the goulash into 12 squares, slicing all the way through to the bottom.
  7. Place in the oven and bake for 15 minutes until the edges start to turn pale gold.
  8. While the goulash is in its first bake, whisk together the 250ml whole milk, 1 large egg, and a pinch of salt and pepper. Remove the pan from the oven and pour this mixture evenly over the squares, ensuring it sinks into the cuts.
  9. Return to the oven and bake for 25 minutes until the top is deeply golden and crackling.