Sunday, September 26, 2010

Today I will be mostly making goulash

Every so often I decide to cook, not because I have too, but because I want too, I've accumulated various favourite recipes over the years and get around to cooking up a storm every couple of months or so. This is my goulash recipe, it's not to be mistaken for traditional goulash, but is in my own inimitable style (ie what works and is available from local supermarkets)

Goulash. (serves 4)


1 lb beef stew meat, cut into 1” 1 cubes
1 medium onion,chopped
2 tsp cooking oil
1 can beer (or bottle approx 500ml/pint)
6 fl,oz water
2 tbsp tomato purée
1 tbsp paprika
1/4 tsp salt
1/4 tsp caraway seed
1/4 tsp pepper
3 potatoes (about 1 lb.)
8 oz sauerkraut
2 tbsp snipped parsley (use 1 tbsp dry if necessary)


In a large pan cook meat and onion in hot oil until meat is brown.

Add the beer, water, tomato purée, paprika, salt, caraway seeds and pepper.

Cover; simmer 1 1/4 to 1 1/2 hours.

Meanwhile, cut potatoes into 1" pieces and microwave till semi soft.

Add potatoes, sauerkraut, and parsley to pan.

Cook, covered, about 20 minutes or until vegetables are tender.

Cook, uncovered, 10 minutes more or until mixture is thickened and most of the liquid is evaporated. (only uncover if necessary, if it's thick enough leave covered)

Serve, with vegetables, rice, chips, dumplings, whatever floats your boat, goes nice with naan bread too.

Oh I'm also making apple brandy with cloves and nutmeg today but that's a recipe for another time.

4 annotations:

Anonymous said...

We are all vegetarians.

Quiet_Man said...

Use quorn then. :-)

Conan the Librarian™ said...

You have a still?

Quiet_Man said...

Yes, in theory it's for distilling water, but it has other uses.
£150 ebay.