All in a stew

When we go on our family holiday, each family takes it in turns to cook dinner, plus we have sausages on the first night which is easy, and ham and leftovers on the last night, which is also easy!

This year when it was our turn, we decided to cook goulash, and it was delicious… I’m not sure what recipe my husband used, probably several put together which he thought would suit our likes! I didn’t think to look in the old school dinner recipe book my mother-in-law when she was in charge of a school kitchen! It actually sounds good… although the addition of pasta sounds unusual – but I actually don’t know that much about Hungarian food, so maybe it is traditional! The recipe starts off with 16-18lbs of beef… I’ve tried to scale it down, and here it is:

  • 2 lb stewing beef
  • ¼ lb onions, sliced
  • ½ lb carrots, sliced
  • 2 oz tomato purée
  • 1 oz paprika
  • 1 oz macaroni
  • 1 pint water
  • 2 oz flour
  • seasoning to taste
  • chopped parsley

mix for seasoning:

  • 1 oz salt
  • 1 oz pepper
  • 1 oz mustard
  • ½ tsp nutmeg
  • 1 tsp ground ginger
  • ¼ oz sage
  • ¼ thyme
  1. toss the meat in the paprika and seasoning
  2. fry the meat and vegetables lightly
  3. put in oven proof dish and add the purée and enough water to cover
  4. bring to boil and simmer for 2 hours
  5. add macaroni and cook for a further half hour
  6. blend the flour with the water and thicken the sauce
  7. garnish with chopped parsley


  1. Don Bowen

    Is there a recipe in your mother-in-law’s book for meat and potato pie? My mother used to cook this when i was a kid and no-one seems to know of a recipe.

    Liked by 1 person

      1. Don Bowen

        No Lois, she was born just outside Sheffield; where the 3 counties of Yorkshire, Derbyshire and Nottinghamshire meet. It was/is a coal mining village called Shireoaks and now a dormitory area for the town of Worksop and the city of Sheffield.
        Thanks for your other message with a good idea of what the pie looked…and tasted like and also its additional potato from the Lancs. recipe!!
        I think there would have been some cross-fertilisation in the way of customs…including traditional recipes. My Mother’s mother came from Lincolnshire….a place called Stirton-le -Steeple. renamed frpm Stirton to the new name after William 1 rampaged around the area!!.

        Liked by 1 person

      2. Don Bowen

        I did see Isabel’s reply but I missed the important detail. My Mother’s pie probably had a crust such as the one Isabel described but the pie wasn’t an individual one but for the family. My Dad seemed to eat most of it though!! There are regional variations that’s obvious. The other thing I meant to say was that the gravy on my Mother’s pie was thin not thick and/or glossy….that was around the Sunday Roast after church/chapel!!

        Liked by 1 person

      3. Lois

        Gravy! A whole new topic! When my dad was young they had a special thin gravy when they had sausages for breakfast – but at other times they would have normal gravy, I don’t know how the thin gravy was made, or why you would want gravy for breakfast, but they did! I must ask my aunty, my dad’s sister!


      4. Don Bowen

        I think it’s a variation…jam as opposed to milk. I don’t know anyone else who ate them with milk but I do know others who still eat them with jam. Yuk


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