Friday, 30 July 2010

GOULASH


“Every man who possibly can should force himself to a holiday of a full month in a year, whether he feels like taking it or not.” - William James

Well, I took Wiliam James’ advice and forced myself to have a holiday. I shall have eight days off rather than a month, but already I am greatly looking forward to it. We have nothing planned, but who knows, we may go away or we may stay at home. It all depends on what is available and how we feel. One thing is for certain, I shall not be at work on Monday!

Another wonderful winter dish for today’s Food Friday. I remember visiting Budapest many years ago, now and tasting the authentic version of this dish in a little tavern in the suburbs – it was delicious!

HUNGARIAN GOULASH

Ingredients
60     g butter
2    tablespoonfuls of oil
1    kg lean stewing steak cut into 2 cm cubes
1/2    kg onions
1    clove garlic, crushed
2    tablespoonfuls paprika
150    mL water
1    bay leaf
1/2    kg small new potatoes, peeled
salt and ground pepper to taste
sour cream.

Method
Melt the butter with the oil in the cooking saucepan and add the beef cubes when the fat is very hot, browning quickly on all sides. As the meat is sealed, remove from the pan and reserve. Add the chopped onion and cook until golden. Add the paprika, salt, pepper and garlic, the water and bay leaf. Return the beef cubes to the pan and stir to coat them thoroughly with the sauce. Bring to the boil, cover and simmer for about an hour. Stir in the potatoes and continue simmering for a further hour until cooked. Remove the bay leaf and spoon goulash into warmed bowls, spooning the sour cream on top. Serve with a gutsy shiraz or cabernet.

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