Goulash (Hungary) Recipe |
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You will need:- 2 oz. butter or margarine ½ lb. onions, peeled and sliced 1 lb. stewing veal, diced 1 level tablespoon paprika ½ lb. tomatoes, peeled and chopped 1 beef stock cube 1 2 oz. can tomato puree salt and pepper to taste 1 lb. potatoes, peeled and sliced 4 oz. mushrooms ¼ pint soured cream
Preparation Time:- 5 minutes
Cooking Time:- 1 hour 45 minutes
Heat the butter and fry the sliced onions and meat lightly in a strong saucepan. Stir in the paprika, then the tomatoes. Dissolve the stock cube and tomato puree in ¾ pint boiling water, add to the pan, season and simmer covered for about 1 hour.
Stir well, add the sliced potatoes and cook for a further 45 minutes. Add the mushrooms for the last 10 minutes only.
Serve in a heated casserole, top with warm soured cream, and sprinkle with a little more paprika. Note: if the goulash is cooked in a flameproof casserole, this can be put on the table. Serves 4.
Quick Tip
When using soured cream never allow dish to boil after adding the cream or it may curdle. To guard against this, heat the cream gently separately and them add to the dish.
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