Lasagne with pulled beef


Drum Food - - CONTENTS -


30ml (2T) olive oil

1kg beef goulash

2 onions, roughly chopped 2 gar­lic cloves, crushed

30ml (2T) flour

500ml (2c) beef stock

5ml (1t) brown sugar

45ml (3T) tomato paste

15ml (1T) fresh thyme, chopped 2 cans (400g each) chopped



50g but­ter

60ml (¼c) flour

750ml (3c) hot milk

50g ched­dar cheese, grated salt and pep­per


12 sheets lasagne, blanched 75g ched­dar cheese, grated

Pre­heat the oven to 180°C and grease an oven­proof bak­ing dish. 1 MEAT SAUCE Heat the oil in a fry­ing pan over medium heat. Fry the beef in batches un­til browned. Re­move from the pan and trans­fer to a bowl.

2 Cook the onion and gar­lic in the pan un­til soft. Re­turn the meat to the pan and stir in the flour, add the stock and bring to the boil. Add the sugar, tomato paste and thyme. Stir well.

3 Stir in the chopped to­ma­toes. Bring to the boil again, cover and sim­mer for 1½ hours or un­til the beef is ten­der.

4 WHITE SAUCE Melt the but­ter in a saucepan. Add the flour and cook over medium heat for 1 minute. Grad­u­ally whisk in the hot milk un­til the sauce has thick­ened. Stir in the cheese and sea­son with salt and pep­per.

5 TO FIN­ISH Put a third of the meat sauce in the base of the oven­proof dish. Spoon a third of the white sauce on top. Ar­range a layer of lasagne sheets over. Sea­son with salt and pep­per. Spoon half of the re­main­ing meat sauce on top and cover with half of the white sauce.

6 Put another layer of lasagne sheets on top and fin­ish with lay­ers of the re­main­ing meat sauce and white sauce. Sprin­kle the ched­dar cheese over.

7 Bake for 30 min­utes or un­til golden brown on top.

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