Big Beef Goulash
Make it the day before.
Serves 12 people - worth the effort for a big crowd
Olive oil
400g bacon lardons or streaky bacon cut into small cubes
8 onions, peeled and sliced
5 red peppers, seeded and sliced
2.5kg stewing steak cut into 3cm chunks
4 tbsp flour
salt and pepper
12 juniper berries, flattened
4 cloves
8 sprigs of thyme, leaves removed
8 cloves garlic, chopped
4 bay leaves
4 tbsp tomato puree
4 tbsp paprika
3 pinches cayenne pepper
1 tbsp caraway seeds
4 tbsp red wine vinegar
600ml red wine
400ml beef stock
soured cream and rye bread to serve
Use a big lidded pan/casserole (like my big orange one). Heat oil and cook bacon for 5 mins, then add onions and peppers. Cook for 15 mins until soft. Toss steak in flour with salt and pepper. Add garlic, cloves, juniper, thyme and bay to the vegetables and tip in meat. Stir for 5-10 mins. Mix in tomato puree, paprika, cayenne and caraway seeds and stir for 2 mins. Add wine, vinegar and stock. Cover surface with a circle of greaseproof paper and bring to a simmer. Cover pan with lid and simmer on lowest heat for 2 hours, until meat is tender. Cool.
Next day bring back to simmer and bubble gently with lid on for 30 mins. Season well and stir in 6 tbsp sour cream. Serve with blob of cream on top with either rye bread, mash, or rice.
Serves 12 people - worth the effort for a big crowd
Olive oil
400g bacon lardons or streaky bacon cut into small cubes
8 onions, peeled and sliced
5 red peppers, seeded and sliced
2.5kg stewing steak cut into 3cm chunks
4 tbsp flour
salt and pepper
12 juniper berries, flattened
4 cloves
8 sprigs of thyme, leaves removed
8 cloves garlic, chopped
4 bay leaves
4 tbsp tomato puree
4 tbsp paprika
3 pinches cayenne pepper
1 tbsp caraway seeds
4 tbsp red wine vinegar
600ml red wine
400ml beef stock
soured cream and rye bread to serve
Use a big lidded pan/casserole (like my big orange one). Heat oil and cook bacon for 5 mins, then add onions and peppers. Cook for 15 mins until soft. Toss steak in flour with salt and pepper. Add garlic, cloves, juniper, thyme and bay to the vegetables and tip in meat. Stir for 5-10 mins. Mix in tomato puree, paprika, cayenne and caraway seeds and stir for 2 mins. Add wine, vinegar and stock. Cover surface with a circle of greaseproof paper and bring to a simmer. Cover pan with lid and simmer on lowest heat for 2 hours, until meat is tender. Cool.
Next day bring back to simmer and bubble gently with lid on for 30 mins. Season well and stir in 6 tbsp sour cream. Serve with blob of cream on top with either rye bread, mash, or rice.
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