goulash with creamy mash

goulash with creamy mash
Goulash is a wonderful meaty, spicy dish great for a winters evening. Seasoned with paprika and other spices it originates from Hungary and is eaten in most Eastern European countries. This recipe was made and photographed for the June Ooh!Box, and was absolutely delicious. It was paired with the 2011 Lyngrove Platinum Shiraz. Recipe courtesy of www.yuppiechef.com.
Prep Time
30 min
Cook Time
2 hr
Prep Time
30 min
Cook Time
2 hr
  1. 300g pork off cuts or bacon
  2. 1kg beef chuck, cut into cubes
  3. 2 red onions, finely chopped
  4. 2 cloves garlic, crushed
  5. 2 chillies, chopped
  6. 2 tbsp smoked paprika
  7. 4 peppers of your choice, cut into 2cm cubes
  8. 1 tin chopped tomatoes
  9. 2 bay leaves
  10. Rind of 1 lemon, peeled into strips
  11. 375ml beef stock
  12. 1 bunch fresh oregano, chopped
  13. 1 bunch parsley, chopped
  14. Sour cream, to serve
  1. In a large saucepan, heat up a good glug of olive oil. Fry the pork or bacon and beef chuck until brown. Don’t worry if you don’t get a perfect grilled look, you’re just looking to seal the cubes and draw a bit of fat out of the pork for cooking.
  2. Once done, remove with a slotted spoon and keep the pan on medium heat. Add the onions to the pan fat or add a dash of oil if necessary. Add garlic, cook for another minute then add the chillies, paprika, and peppers. Cook for a few minutes to heat up and soften slightly.
  3. Add the tinned tomatoes, bay leaves, stock and lemon rind. Add the meat back in and bring to a gentle simmer and cook for about 2 hours until the meat is tender.
  4. Before serving, stir through the chopped herbs and serve with mash or rice and a dollop of sour cream.
Amanda In The Kitchen http://www.amandainthekitchen.com/

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