There are one thousand and forty three websites out there in the mystical land of the inter-web super-highway (yeah I counted) that are more than happy to inform you of the facts about the humble goulash; how it is the national dish of Hungary, who ate it and what the essential ingredients should be. Well, you know what? I am not going to advance that tally to one thousand and forty four… not today… not on this screen before you.
Instead I will tell you about the, well, nothing really. I shall keep this dialogue simple, much like the Goulash itself, or like me I guess, or even that guy who packs the grain at the farm supplies store.
It may or may not be traditional, but the goulash I was shown many years ago had potato, so this goulash will have potato too. Also, I have seen a Jamie Oliver recipe for a porky goulash which will defo be on my “to try” list this winter.
Goulash; simplicity in a complex world.
GOULASH (for 4)
600g beef chuck or a similar braising cut, diced into 2cm pieces
2 brown onions, medium dice
2 cloves garlic, chopped
1 red capsicum (bell pepper might be the Yankee term), medium dice
2 tablespoons Hungarian/sweet paprika… or smoked paprika would give it an interesting twist… you’d just need to come up with a compatible name
1 bay leaf
400g tomato passata
1lt beef stock or water if that’s all you got… stock is best, though. Stock is always best
1 cup water extra, to top up if it gets a little dry
2 medium potatoes, 2cm dice
Sour cream or natural yoghurt and chopped parsley to serve
• In a heavy based pot heat a splash of oil over a medium-high heat. Add beef and fry until browned
• Add onions, garlic, capsicum and paprika and cook out for another couple of minutes or until vegetables are starting to soften
• Add bay leaf, passata and stock, cover and simmer over low heat for 1 hour. Add potatoes and extra water if it is looking a little thick, and continue to simmer until potatoes are cooked and meat is tender. Probably half an hour or so
• Finishing this with a bit of sour cream and parsley completes the goulash experience like the language of the gutter snipe completes my fucking sentences