Saturday, April 25, 2009

Goulash from the magazine

I guess most people who enjoy cooking have this habit of collecting recipes. Let's say, whenever I see a nice recipe in a magazine I tend to cut it out and put it in a drawer with all the other load of recipes. Generally, only 10 percent or less are tried. But this recipe I looked at quite often because it had an amazing photo and very nice plates where it was served. So the source of the recipe is Easy living magazine somewhat 2007 autumn edition. This time I finally tried the recipe as Kevin from Closet Cooking has recently blogged mouth-watering goulash pie. In other words I was into goulash mood...

So what we need:

500gr of beef, cut into 2 cm cubes
3 tbsp of flour
3 tbps of oil
salt to taste
1 big onion, thinly cliced
1 teaspoon of all spice
2 bay leaves
1 tbsp of paprika
1 red bell pepper
1 green bell pepper
2 teaspoons of tomato paste
500ml of beef stock or 500ml water and 1 stock cube

I also added 100gr of fresh mushrooms

What we have to do:

1. Place the flour in a clean plastic bag. Shake a few pieces of meat in the bag until lightly dusted. Repeat until all the pieces of meat are coated.
2. Heat 3 tbps of the oil in a frying pan over the medium heat. Cook the beef in batches, adding a little extra oil if needed, until browned. Do not overcrowd the frying pan, as the meat will then steam rather then sear. Transfer to a large caserole dish or lidded saucepan.
3. Fry the onions over a low heat until tender. Add the onions, chopped peppers, paprika, mushrooms, bay leaves and allspice to the caserole and cook, stiring for 2-3 min. Pour in the stock and bring to the boil.
4. Cover the pan and simmer gently over a low heat for about 1 hour, or until the meat is tender. Mix the cornflour ( I didn't put as I liked the thickness of the sauce as it was) with 50 ml cold water and add the tomato puree and a dash or two of Tabasco sauce to the goulash. Bring back to the boil and simmer gently for about 5 min. Garnish with parsley and accompany with sour cream or fresh boiled peas. ( optional)
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1 comment:

  1. Guliasas! Absoliuciai pamirstas dalykas! O juk taip megau.. Aciu uz priminima. Reikes pasigamint! :)

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