Goulash used to be a seventies dinner party dish, quite adventurous at the time as it was considered then a bit different and spicy (but easy to do as well). I have just rediscovered it and it makes a really warming casserole on a chilly Spring night. Though there is only two of us, I have given quantities for a generous four portions because why not cook enough for another day while you have the oven on. You can eat it with rice one night and jacket potatoes another.
Sour cream is the traditional accompaniment, added on the table so people can stir it in to taste. Use yoghurt if there is none.
Goulash for 4
Half a kilo of shin beef - I always think this the best for any kind of stew; ask your butcher to cut it up for you. Or you could do half chuck steak and half shin.
500g small onions or just a couple of ordinary ones if you can't face peeling those
3/4 carrots cut into thick chunks on the diagonal
2 red peppers in slices- you can use yellow or green but red goes with the paprika
2 cloves garlic crushed or grated
1 rounded tablespoonful sweet paprika
1-2 teaspoons hot paprika - this is my recommended amount but you could reduce it slightly if you are nervous about heat. It is nothing like chilli though. You could start with one and add more when the peppers go in.
2 tablespoons tomato purée
1 beef stock cube or equivalent
2 Bay leaves
Sour cream is the traditional accompaniment, added on the table so people can stir it in to taste. Use yoghurt if there is none.
Goulash for 4
Half a kilo of shin beef - I always think this the best for any kind of stew; ask your butcher to cut it up for you. Or you could do half chuck steak and half shin.
500g small onions or just a couple of ordinary ones if you can't face peeling those
3/4 carrots cut into thick chunks on the diagonal
2 red peppers in slices- you can use yellow or green but red goes with the paprika
2 cloves garlic crushed or grated
1 rounded tablespoonful sweet paprika
1-2 teaspoons hot paprika - this is my recommended amount but you could reduce it slightly if you are nervous about heat. It is nothing like chilli though. You could start with one and add more when the peppers go in.
2 tablespoons tomato purée
1 beef stock cube or equivalent
2 Bay leaves
- Put about 2 tablespoons of plain flour in a plastic bag. Season well with salt and pepper. Toss in the meat so that the pieces are lightly coated.
- Brown them a few at a time in hot oil. Put them into a casserole dish. Or if using the same dish for this process and the oven, put them on one side.
- Add the onions and carrots to the pan with a pich of salt, using a little more oil if you need it. Turn them a minute or two until the onions begin to go translucent, then add the paprikas plus any flour left in the bag. Sweat a second or so, then add the stock cube and tomato purée and the meat, plus enough hot water to cover. Bring to the boil stirring. Taste and add seasoning, add the bay leaves. Make sure there is just enough liquid to give a good level in the dish.
- Put into a heated oven at No 2 or equivalent and let it cook very slowly for 2 hours.
- Cut up your peppers into chunks and stir them in. Cook for another hour or until your meat is really tender. Check the seasoning and serve to the waiting hordes attracted by the delicious smell.
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