Pete's Goulash Recipe
Some
while ago we went to dinner at my brother Pete's house, we had the most amazing
goulash, made from a recipe that he had devised.
Believe me this is the biz the
best I have ever tasted, so I asked if he had any objection to me including his
recipe on my site and here it is:-
Goulash Ingredients
Olive oil
2.5 lbs diced beef
6 teaspoons paprika
6 teaspoons flour
1 pint stock veg cube & beef cube
2.5 oz butter
14 oz onions
14 oz carrots
2 bay leaves
2 teaspoons thyme
2 tins plum tomatoes
1 tablespoon tom puree
Squirt of lemon juice
Salt & pepper
2 large potatoes diced
10 shallots
Soured cream
2oz mushrooms
Loads of mixed herbs
Half bulb garlic
Chopped parsley.
Turnip and celery sticks to taste
Heat oil in frying pan over high heat and fry meat until brown on all sides.
Reduce heat sprinkle meat with paprika and flour, turn meat over until flour is absorbed.
After 3 mins pour stock into frying pan and stir gently.
Pour into casserole dish with meat and meat particles from the frying pan.
Rinse pan and melt butter and sweat onions carrots turnip celery and mushrooms over a low heat.
Add herbs toms , puree, garlic, lemon juice and seasoning.
Add potatoes .
Pour over meat, mix gently.
Cover casserole and put in oven and cooked it for 3 hours.
45 min's from end of cooking add shallots.
Dumplings
Depending on the amount and size of the dumplings required
you will need S.R flour (if you have only plain flour add baking powder)
The ratio of suet to flour is as follows 2 parts flour to 1 part suet
add herbs into dumpling mix, add water to make a sticky dough and roll each
into a round ball rolling in flour to make slightly firmer, add to the casserole approx
30 minutes before the end of cooking.
When ready to serve remove dumplings and add
cream and parsley just before serving.
Enjoy.
