As winter has well and truly set in I thought I'd share a recipe I break every year when the nights get longer. The grim Manchester weather has reared it's head so it's time for the first Goulash of the winter!
The recipe itself is pretty simple and there are not really any ingredients which you wouldn't already have in so its an easy win to be honest.
Its probably good to start with the ingredients, so we will do just that!
- 1kg of diced stewing beef or venison
- 30g of Butter
- 300ml Red Wine
- 400ml beef stock (I've used home-made stock by slow cooking beef bones but any stockpot is fine)
- 2 big-ish Red Onions - chopped
- 2 Peppers - chopped
- 400g tinned chopped tomatoes
- 4 cloves of garlic
- Handful of Chestnut Mushrooms
- 3 tablespoons of paprika (I like to use a little bit more but its down to taste)
- 1 teaspoon of Cayenne pepper
- 1 or 2 bay leaves (again depending on taste)
- Salt and Pepper to taste.
To make the Goulash you will need a oven pre-heated to 180c (fan), a casserole dish or similar and a big saucepan. The process of making the Goulash is fairly simple and I will take you through it step by step below!
- Put your saucepan on the heat and add half of the butter. Once it has melted start browning the beef (or venison) - it might be best to do this in batches. Once all the meat is brown take it out of the pan and put to once side.
2. Add the second half of the butter and throw in the garlic and onions and leave to cook for about 5 minutes. Then add your paprika, peppers, tomatoes, mushrooms, cayenne pepper, beef stock and wine and cook for a couple of minutes
3. Add the meat to the mix and bring to the boil. Once it is boiling you can skim anything that comes to the top. Then transfer the Goulash to the casserole dish and place in the oven
4. Leave to cook in the oven for about an hour, take the pot out of the oven and stir then put it back in without the lid on for another 90 minutes
5. Place the casserole dish in the oven for 90 minutes with he lid off, making sure to stir it every now and again, making sure to rotate the meat so non of it dries out from being on the surface for the whole process. and behold the finshed article below!
Cheers for reading and let me know if you gave it a go!!...Sorry for the messy kitchen!