Staff Recipe of the Month
Beef or Pork Goulash (Serves 4)
Goulash is one of the national dishes of Hungary and its origins can be traced back to the 9th century. It is a perfect “winter warmer” stew and is delicious with either Pork or Beef.
- 2 tbsp olive oil
- 680g Chuck Steak or Diced Pork Shoulder
- 30g flour
- 1 lrg onion sliced
- 2 cloves garlic finely chopped
- 2 peppers (different colours) sliced
- 2 tbsp tomato puree
- 2 tbsp paprika (or smk paprika)
- 1 tin chopped toms
- 75 ml dry white wine
- 300ml beef stock
- chopped parsley
- salt and pepper
- 150ml soured cream
Heat 1 tbsp of the oil in a pan, dust the meat with the flour and then add to the oil to brown well. When done set the meat to one side.
Heat the remaining oil in the pan and fry the onion, peppers and garlic until soft then add the browned meat.
Add the tomato puree and paprika and cook for 2 minutes, stirring well.
Add the tomatoes, white wine and stock and place in the oven at 160 degrees for about an hour and a half.
Stir in the soured cream and sprinkle with parsley