SAMSUNG CSC

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.

Get all off the goodies into the pot and let them do what they do, so the end result may be a beautiful meal for you and your family. Or just you if you are a complete animal and want to eat it all… in which case you have probably eaten the rest of your family anyway

Get all off the goodies into the pot and let them do what they do, so the end result may be a beautiful meal for you and your family. Or just you if you are a complete animal and want to eat it all… in which case you have probably eaten the rest of your family anyway

Seriously, I take some truly average photos of some damn tasty food. I wonder if there's a market for my skills...

Seriously, I take some truly average photos of some damn tasty food. I wonder if there’s a market for my skills…

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