Goulash

As you know, Hubby is Hungarian, this means he really enjoys a good feed of Goulash every now & then. With the temperature plummeting & rise in snowfall on the mountains around us, it’s the perfect time of year for me to whack one together.

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Now every region, & indeed every family, in Hungary have their own variation of the National Dish. Family ‘secrets’ abound about the Goulash & most cooks will jealously guard their recipe, always leaving out an essential ingredient when passing on the knowledge. This is the recipe, in full, that Hubby & I came up with for our wee fam-bam which all three of us hook into!

First heat up a good blob (about a tablespoon) of butter in a large pan & throw in 500g of diced chuck steak to just seal the meat, remembering to season generously with salt & white pepper.

Bung the sealed meat into a slow cooker before adding a tin (400g) of diced tomatoes, a tub (140g) of tomato paste, a few peeled & chopped carrots & potatoes along with a deseeded & diced red long horn pepper (if you can’t get your hands on one of those just use a red capsicum instead).

Stir through 3 overly generous tablespoons of paprika & season very well with salt & white pepper.

Make sure everything is mixed up well before whacking on the lid & cooking on low setting for about 7 hours. If you don’t have a slow cooker, then everything goes in the stock pot you’ve sealed the meat in, pop on a lid & gently simmer for 3 hours.

When time is up, use a big stick to make your way through the drooling neighbours who’ve gathered around your kitchen & add in a tub (300ml) of sour cream to stir through & make your Goulash really creamy.

Place butter tossed steamed potato chunks into large bowls then scoop the Goulash over the top & greedily devour to warm you up from the inside on a bitterly chilly evening.

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