Ghoulash

[Lefty 200 Drams]

Wıfe wants ıt for tea tonıght, ı've never made ıt and there seems to be hundreds of varıatıons of the dısh.

I was goıng to keep ıt very sımple - brown the beef, fry some onıons and garlıc wıth paprıka, maybe add a green pepper and some chıllıs and then tınned tomatoes.

What works?

[grumbledoak]

The way you've spelt it, the recipe is going to start with
1. Find some undead.


The best I've had was in Austria; have you tried a Google for "Gulaschsuppe"?

[escargot]

Isn't Goulash typically made with Pork?

Cotty does a Jamie Oliver recipe that he says is nice if I recall.

Edited by escargot on Sunday 16th May 12:32

[Henry Hawthorne]

escargot said:

Isn't Goulash typically made with Pork?

Cotty does a Jamie Oliver recipe that he says is nice if I recall.

Edited by escargot on Sunday 16th May 12:32

I've done that recipe as well, v. nice. You can get the recipe off of Google.

[shakotan]

Never mind all that, who's stolen all the diacritics from the letter I in the OP?

[NikB]

Venison is rather good in a goulash, with smokey paprika, and chuck some potatoes, and some dumplings. Mmmmmmmmmmmm.

[Lefty 200 Drams]

It was bloody good

[SJobson]

I hope you added caraway seeds.

[Tanguero]

shakotan said:

Never mind all that, who's stolen all the diacritics from the letter I in the OP?

&#305 did...

[Summertime]

The best i had was at the dog and gun pub at keswick made in a huge pot thing

[Lefty 200 Drams]

My apologies for the turkish characters - I had stupidly changed the input language on my blackberry by accident.

Doh.

[soad]

Goulash - not had it for bloody years now. Makes good eating.

[cramorra]

- as a fist formula for a great Gulasch you will need
roughly the same weight of good quality cubed beef (rump) and chopped onion ( 2pounds each for a start)
Parika Powder
Red wine
Beef Stock
Ghee or a misxture of butter and oil
Fry meat and onions in Geeh til it colours lightly(in batches to prevent from drying out) in the last lot fry some parika in the fat - careful not to burn (experiment - usually a 2/3 to 1/3 mixture of hot and sweet parika turns out well), about two tablespooms per pound of stew, fill up with wine and stock and simmer until tender - around 2 hours
Gulasch Seasoning (Pestle and mortar - bash up some cumin - smoked if you have - garlick, majoran or origano and lemon zest and mix it with butter and season your stew before serving - will need a little salt as well
Serve with crispy baguette, noodles or (traditional in Austria and Germany - knoedel - dumplings) and plenty of
this is great if re- heated - if doing so put the Gulasch seasoning on re- heating....

[shakotan]

cramorra said:

- as a fist formula for a great Gulasch you will need
roughly the same weight of good quality cubed beef (rump) and chopped onion ( 2pounds each for a start)
Parika Powder
Red wine
Beef Stock
Ghee or a misxture of butter and oil
Fry meat and onions in Geeh til it colours lightly(in batches to prevent from drying out) in the last lot fry some parika in the fat - careful not to burn (experiment - usually a 2/3 to 1/3 mixture of hot and sweet parika turns out well), about two tablespooms per pound of stew, fill up with wine and stock and simmer until tender - around 2 hours
Gulasch Seasoning (Pestle and mortar - bash up some cumin - smoked if you have - garlick, majoran or origano and lemon zest and mix it with butter and season your stew before serving - will need a little salt as well
Serve with crispy baguette, noodles or (traditional in Austria and Germany - knoedel - dumplings) and plenty of
this is great if re- heated - if doing so put the Gulasch seasoning on re- heating....

I made a simple one overnight in the slow cooker.

Didn't use a recipe, more 'suck it and see'.

400g of lean cubed beef, browned
one red onion
2 tbsp paprika
1/2 tsp cayenne
400ml beef stock
1 tin chopped tomatoes
bayleaf

Switched it off this morning, will be trying it when I get home!

[Mobile Chicane]

^^^ Sounds good. I'd add some sour cream at the end.

[cramorra]

Mobile Chicane said:

^^^ Sounds good. I'd add some sour cream at the end.

A dollop of this crowns every decent Gulasch....

[Cotty]

Henry Hawthorne said:

escargot said:

Isn't Goulash typically made with Pork?

Cotty does a Jamie Oliver recipe that he says is nice if I recall.

I've done that recipe as well, v. nice. You can get the recipe off of Google.

It is good but takes a shed load of ingredients and takes 4 hours to cook
Link
https://www.jamieoliver.com/recipes/pork-recipes/s...

[shakotan]

Mobile Chicane said:

^^^ Sounds good. I'd add some sour cream at the end.

It was 'nice', think it needs more veggies, will add carrots and peppers next time, plus the sour cream!

[Summertime]

I had goulash last night homemade was pukka

Sorry no photos