Monday 14 February 2011

Goulash


2 tablespoons lard or light oil
2 onions, chopped
1 red pepper, sliced
1kg stewing beef, cut into 2cm chunks (or 6 lamb neck chops, left whole)
3 tablespoons plain flour
Salt and pepper
2 teaspoons sweet paprika
1 teaspoon smoked paprika
1 tin chopped tomatoes
250ml stock (see recipe)
200 ml bitter or lager
Bouquet garni (some parsley stalks, thyme, bay leaf, tied to a celery stick with string)
100ml double cream

Pre-heat the oven to 140C.
Place a large casserole dish on the hob, over a medium heat. Melt the lard. When it sizzles, add the onion and pepper. Fry gently until glossy but not brown.
Put the plain flour, salt and pepper into a plastic bag. Add the chunks of meat to the bag, and shake the bag to coat the meat in flour. Remove the meat from the bag, and pat off any excess flour. Keep the flour in the bag for later.
Remove the veg from the casserole dish, leaving the oil behind, and put the veg in a bowl. Add the floured meat to the casserole dish, and fry until browned. Tip in the seasoned flour from the bag, and fry for 2 minutes more. Add the paprika, tomatoes, stock, beer and bouquet garni. Return the veg you put aside, bring to the boil, and cover the casserole dish with a tight-fitting lid. If your lid’s a bit loose, put a sheet of foil under it and crimp the edges to form a seal. Put the goulash in the oven for 2-3 hours.
Remove the goulash from the oven, remove the bouquet garni, stir in the cream, check the seasoning and adjust by adding salt and pepper.
This is great with some dumplings (see recipe) added 20 minutes before the end. Flavour the dumplings with a teaspoon of caraway seeds, or a small chopped chilli.

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