manic01
26-01-09, 14:55
Description:
Traditional Hungarian style Goulash
Time:
1 hour 45 mins max
Difficulty:
Easy
Serving Size:
4 - 6
Time:
1 hour 45 mins max
Difficulty:
Easy
Serving Size:
4 - 6
Ingredients:
1 medium Onion
1 1/2 oz of Butter
1 1/4lb of Braising Steak
2 tbsp Plain Flour
1tsp Salt
1/4 tsp Black Pepper
1 tbsp Paprika
400g tin Chopped Tomatoes
200ml Chicken Stock
1 tbsp Tomato Puree
1 Bay Leaf
Large pinch of Nutmeg
Dumplings
100g/4oz of Wholemeal self raising flour
50g/2oz Shredded suet
5 tbsps Fresh Milk
150g/5oz Fresh Soured cream
Preparation:
Thinly slice the onion.
Cut the Braising steak into 1" cubes
or ask your butcher if he sells it diced.
Put the steak cubes in a bowl and add the Salt, Pepper, Paprika, Flour. Mix together well.
Put oven on 180C, ( 350F ) gas mark 4
In a bowl add the Wholemeal Flour, Shredded Suit, Milk, and a little Salt and Pepper, ind mix with your hands untill a soft dough.
Instructions:
fry the onions in 1/2 oz of the butter untill soft, then place in a large casserole dish.
Fry the steak thats been coated in the remaining butter until its browned ( it will look a sticky mess ).
Stir in the tomatoes. Chicken Stock, Tomato Puree, Bay leaf, Nutmeg.
Bring to the boil.
Pour it all over the onions in the casserole dish. Stir well.
Put the lid on, then put into the oven for 1 1/4 hours.
The Dumplings.
Divide the previously made dough mix into 8 balls.
take the lid off the caserole dish and place the dumplings on top ( spread out ), and put back into the oven for a further 20 mins.
Serve with the sour cream poured over the top
Traditional Hungarian style Goulash
Time:
1 hour 45 mins max
Difficulty:
Easy
Serving Size:
4 - 6
Time:
1 hour 45 mins max
Difficulty:
Easy
Serving Size:
4 - 6
Ingredients:
1 medium Onion
1 1/2 oz of Butter
1 1/4lb of Braising Steak
2 tbsp Plain Flour
1tsp Salt
1/4 tsp Black Pepper
1 tbsp Paprika
400g tin Chopped Tomatoes
200ml Chicken Stock
1 tbsp Tomato Puree
1 Bay Leaf
Large pinch of Nutmeg
Dumplings
100g/4oz of Wholemeal self raising flour
50g/2oz Shredded suet
5 tbsps Fresh Milk
150g/5oz Fresh Soured cream
Preparation:
Thinly slice the onion.
Cut the Braising steak into 1" cubes
or ask your butcher if he sells it diced.
Put the steak cubes in a bowl and add the Salt, Pepper, Paprika, Flour. Mix together well.
Put oven on 180C, ( 350F ) gas mark 4
In a bowl add the Wholemeal Flour, Shredded Suit, Milk, and a little Salt and Pepper, ind mix with your hands untill a soft dough.
Instructions:
fry the onions in 1/2 oz of the butter untill soft, then place in a large casserole dish.
Fry the steak thats been coated in the remaining butter until its browned ( it will look a sticky mess ).
Stir in the tomatoes. Chicken Stock, Tomato Puree, Bay leaf, Nutmeg.
Bring to the boil.
Pour it all over the onions in the casserole dish. Stir well.
Put the lid on, then put into the oven for 1 1/4 hours.
The Dumplings.
Divide the previously made dough mix into 8 balls.
take the lid off the caserole dish and place the dumplings on top ( spread out ), and put back into the oven for a further 20 mins.
Serve with the sour cream poured over the top