Goulash
Hungarian by birth, but also a stew popular with some of the colder European Scandinavian countries. Cooked with bell peppers, onions and herbs the cheaper cuts of beef are used to make this hearty peasant dish. The sweet and hot paprika makes it even tastier. Such dishes were prepared by the herdsman from tougher cuts of meat to feed the family adequately. Hearty appetites with generous amounts of good warm food.
The word Goulash also refers to "something mixed up as it should not have been". Even Mah-jong has one of its many games named after this delicious stew!!
Generally it is eaten with boiled potatoes; which help absorb the thick gravy. In restaurants it is often served with fresh pasta, garlic bread and a dash of sour cream!
Ingredients
2lbs / 1 kg 1 inch Beef squares
3 tbsp flour
4 roasted bell peppers, peeled
1 large pod of garlic, roasted
1 large onion
olive oil
salt
1 tbsp paprika
one sachet of boquet garni
200 gms fresh tomato, peeled and roughly chopped
2 tbsp tomato puree
pinch of brown sugar
3 cups chicken or beef broth
2 cups red wine
Method
Wash and slit the peppers in half, and one whole pod of garlic. Face down place them on a baking tray lined with foil. Bake for 45 minutes on 350F/180C. Cover them and leave to cool for an hour. Remove the skins and roughly chop everything. Keep aside.
Finely chop the large onion. Heat 2 tbsps oil and saute` until soft. Add 1 tsp brown sugar to caramlise the process. Remove and keep aside.
Sprinkle the beef with flour and salt. In the same onion pan, heat 2 more tbsp of oil, Add the meat and brown it all over. Once it has been browned add the wine, mix well to de-glaze the pan. Now add the rest of the ingredients. Allow it to simmer for an hour until the meat is tender and the gravy is thick.
Serve hot with garlic bread, or any crusty bread and boiled potatoes.
Tips
Stewing beef is the best cut for this dish. It will be cooked for a long time and hence will become soft.
Add any kind of peppers you may enjoy. Red chillies, green chillies and green capsicum are some of the alternates.
Using a hot paprika can add to the spice. Ancho Chilli powder is also an option.
Sour cream, creme fraiche and salad are some choices to serve with this hearty stew.
For more recipes to download from Amazon click on
Niloufer's Kitchen: French Bistro
http://www.amazon.com/dp/B00J2KMB4C
Photo courtesy Frayan Mama
Hungarian by birth, but also a stew popular with some of the colder European Scandinavian countries. Cooked with bell peppers, onions and herbs the cheaper cuts of beef are used to make this hearty peasant dish. The sweet and hot paprika makes it even tastier. Such dishes were prepared by the herdsman from tougher cuts of meat to feed the family adequately. Hearty appetites with generous amounts of good warm food.
The word Goulash also refers to "something mixed up as it should not have been". Even Mah-jong has one of its many games named after this delicious stew!!
Generally it is eaten with boiled potatoes; which help absorb the thick gravy. In restaurants it is often served with fresh pasta, garlic bread and a dash of sour cream!
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| Warm and hearty Goulash stew served with crusty bed, soft boiled new potatoes and a salad. |
Ingredients
2lbs / 1 kg 1 inch Beef squares
3 tbsp flour
4 roasted bell peppers, peeled
1 large pod of garlic, roasted
1 large onion
olive oil
salt
1 tbsp paprika
one sachet of boquet garni
200 gms fresh tomato, peeled and roughly chopped
2 tbsp tomato puree
pinch of brown sugar
3 cups chicken or beef broth
2 cups red wine
Method
Wash and slit the peppers in half, and one whole pod of garlic. Face down place them on a baking tray lined with foil. Bake for 45 minutes on 350F/180C. Cover them and leave to cool for an hour. Remove the skins and roughly chop everything. Keep aside.
Finely chop the large onion. Heat 2 tbsps oil and saute` until soft. Add 1 tsp brown sugar to caramlise the process. Remove and keep aside.
Sprinkle the beef with flour and salt. In the same onion pan, heat 2 more tbsp of oil, Add the meat and brown it all over. Once it has been browned add the wine, mix well to de-glaze the pan. Now add the rest of the ingredients. Allow it to simmer for an hour until the meat is tender and the gravy is thick.
Serve hot with garlic bread, or any crusty bread and boiled potatoes.
Tips
Stewing beef is the best cut for this dish. It will be cooked for a long time and hence will become soft.
Add any kind of peppers you may enjoy. Red chillies, green chillies and green capsicum are some of the alternates.
Using a hot paprika can add to the spice. Ancho Chilli powder is also an option.
Sour cream, creme fraiche and salad are some choices to serve with this hearty stew.
For more recipes to download from Amazon click on
Niloufer's Kitchen: French Bistro
http://www.amazon.com/dp/B00J2KMB4C
Photo courtesy Frayan Mama
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