Hungarian Goulash
This dish had a bit of exoticness to it when I was growing up and went against the grain of meat and two veg which was then our standard fare. It’s basically beef stew with lots of added paprika, which gives it a smoky depth and was one of the first things I cooked at catering college. When I moved back to London in the late 80’s, The Gay Hussar on Greek Street, was the place to go to sample this dish. Accompanied by a bottle of red wine and revolutionary talk of breaking the state it never failed to disappoint.
Servings: people
Ingredients
- 1 whole Onion peeled & diced (£0.13)
- 3 cloves garlic peeled & diced (£0.09)
- 450 grams Stewing steak diced (£3.75)
- 1 whole Green pepper sliced (£0.40)
- 1 tin Tomatoes
- 13 grams Tomato puree tablespoon (£0.03)
- 13 grams Paprika tablespoon (£0.22)
- Salt & Pepper
- 1 whole Bay leaf
- .5 whole Orange zest of (£0.10)
- 13 ml olive oil tablespoon (£0.07)
- 13 grams Plain Flour tablespoon (£0.01)
- 450 ml Beef stock pint
- 50 ml Soured cream (£0.12)
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Prep Time: 10 minutes
Cook Time: 2.5 hours
- Season the beef with the flour and salt & pepper. Then, heat the olive the oil and brown the meat before removing.
- Add the chopped onions to the pan and gently sweat before introducing the tomato puree and tomatoes.
- Gently add the stock, stirring continuously which will help thicken the sauce and then re-introduce the seared beef and green peppers. Add the paprika, bay leafs and orange zest and then cover.
- Place in a medium oven and cook for about 2 hours, stirring once in a while. Once cooked incorporate the sour cream and serve with white rice
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