Discussion
- 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....
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....
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.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....
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!
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.Cotty does a Jamie Oliver recipe that he says is nice if I recall.
Link
https://www.jamieoliver.com/recipes/pork-recipes/s...
Gassing Station | Food, Drink & Restaurants | Top of Page | What's New | My Stuff