Cool enough for goulash?

The weather has turned cool and rainy, quite miserable in fact… so maybe goulash for dinner?

Goulash… a version!

  • a couple of pounds of cheap cut of beef, shin, shoulder, cheek, cut into cubes
  • 2 tablespoons fat for frying
  • 2 medium onions, chopped
  • 2 cloves of garlic, minced
  • 2 carrots, 1 turnip, 1 parsnip, diced (if you’re not too fond of a sweet flavour reduce the amount, and if you don’t like turnip miss it out)
  • a couple of celery leaves
  • a couple of tomatoes, peeled and chopped
  • 2 red or green peppers, chopped
  • 2-3 medium potatoes, peeled  sliced
  • red wine
  • 1 -2 tbsp sweet paprika (not smoked – and ad more to taste)
  • 2 tsp caraway seeds
  • couple of bay leaves
  • nutmeg
  •  pepper and salt
  • sour cream
  1. fry the onions gently until brown
  2. add the paprika stirring all the time to make sure it doesn’t burn
  3. brown the beef
  4. add garlic, peppers, caraway, seasoning, bay leaf, add enough of the stock to cover the meat and simmer on low heat for an hour
  5.  add the rest of the vegetables, celery leaf, nutmeg and again, enough wine to cover the meat and vegetables
  6. you may need to leave the lid off towards the end of cooking to allow the stew to thicken
  7. stir or swirl in sour cream before serving

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