Monday, February 8, 2010

Hungarian Goulash

This recipe was sent to my email from an old link I subscribed too many many moons ago. Initially the photo made we want to make this and the fact that it was made in one pot was also very appealing. After browning all the meat and softening the vegetables everything gets cooked in beef broth allowing the meat to tenderize and melt in the mouth. Many of the comments state that this is one of the best goulashes ever tasted. Well lets put it to the test. Again I have adapted the original recipe to my tastes.

Beef Goulash and Lemon Soured Cream (Serves 4)
900g Stewing Beef
2 Cups of Beef Stock
1 Large Onion Diced
2 Garlic Cloves minced
4 Medium Plum Tomato's Diced
Handful Fresh Chopped Parsley
1 tsp Paprika
1 1/4 tsp Smoked Paprika
2-3 Red/Orange Roasted Bell Peppers sliced.
4 tbsp Oil
Juice of half a lemon
Rind of 1 Lemon

Dry the stewing beef with paper towel and coat the meat in seasoned flour (Flour, salt and pepper). Heat the oil in a deep pan over a medium high heat and fry the beef in batches until browned on all sides (It does not need to be fully cooked through). Remove the beef from the pan and add some of the stock to de-glaze the pan. When the pan is de-glazed return the stock to the remaining unused stock. Reduce the heat and add some more oil, when hot add the diced onions and minced garlic and allow to soften. Return the meat to the pan alongside the diced tomatoes and paprika and stir to combine, then add all the stock and simmer with a lid on for 30 minutes. Add the roasted peppers and continue to simmer for another 30 minutes without the lid on. The goulash should have thickened by this stage. Add salt if needed and sprinkle the parsley over the top of the goulash and serve with lemon sour cream and green onions. To make the lemon sour cream mix the lemon rind and juice from half the lemon into a small pot of soured cream and top off with sliced green onions. Traditionally thick sliced buttered noodles can also be served alongside

This is a perfect week dinner and is great washed down with a glass of red wine. It tastes even better if left for the following day.

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