Ingredients:

  • 1.5 lbs ground beef (85% lean)
  • 2 medium yellow onions, finely diced
  • 2 tbsp extra virgin olive oil
  • 1 tsp fine sea salt
  • 1/2 tsp freshly cracked black pepper
  • 1/2 tsp ground allspice
  • 1/4 tsp ground cinnamon
  • 1/4 cup toasted pine nuts
  • 1 package (16 oz) phyllo dough, thawed
  • 3/4 cup unsalted butter, melted
  • 1 cup whole milk
  • 1 large egg, room temperature
  • 1/4 tsp salt and black pepper (for custard)

Instructions:

  1. Heat the olive oil in your skillet over medium high heat until it shimmers. Add the finely diced onions and sauté for about 5 minutes until they are translucent and smell sweet. Don't rush this part, the onions provide the moisture for the beef.
  2. Add the 1.5 lbs of ground beef to the onions. Break it up with a wooden spoon and cook for 8 minutes until no pink remains and the meat begins to sizzle. Note: Browning the meat creates the Maillard reaction, giving us that deep savory base.
  3. Stir in the 1 tsp salt, 1/2 tsp pepper, 1/2 tsp allspice, and 1/4 tsp cinnamon. Let the spices toast in the beef fat for 2 minutes. Fold in the 1/4 cup toasted pine nuts and remove from heat. The scent should be warm and woody.
  4. Preheat your oven to 350°F (180°C). Brush the bottom and sides of your 9x13 dish with melted butter. Unroll your phyllo dough and keep it covered with a clean, slightly damp kitchen towel.
  5. Layer half of the phyllo sheets into the pan, one by one. Brush each individual sheet lightly with the 3/4 cup of melted butter. Note: This creates the lamination that makes the pastry shatter crisp.
  6. Spread the spiced beef mixture evenly over the first stack of phyllo. Press it down slightly with the back of a spoon to ensure a compact, level layer.
  7. Layer the remaining phyllo sheets on top of the beef, again brushing each sheet with melted butter. Make sure the very top sheet is well coated to prevent burning.
  8. Using a very sharp knife, score the goulash into 10 or 12 equal squares or diamonds. Cut all the way through to the bottom. Note: This allows the custard to seep into the middle layers.
  9. Whisk the 1 cup whole milk, 1 large egg, and 1/4 tsp salt and pepper until smooth. Pour this mixture slowly over the scored pastry, tilting the pan to ensure it gets into every crack. Let it sit for 5 minutes.
  10. Slide the dish into the center of the oven and bake for 35 minutes until the top is deeply golden and the edges are crackling. Let it rest for 10 minutes before serving to let the custard set.