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
21 responses to “Goulash… that’s all”
Smoulash? Hard to make casserole look pretty but I bet it tasted pretty darned good.
Oh yes, yes it did!
I shouldn’t have read this before breakfast…now anything will be a raging disappointment. *sigh*
Not if you make goulash for breakfast!! Smiley face
Lovely, though it is far too hot here to think of this for another couple of months.
Thank you and enjoy that warmth then, Conor! Smiley face
That’s not goulash, that’s stew! 😛 But i would eat it up….
Yes chef! Smiley face
Lol…you are hilarious! I love your blog…
…and my blog loves you.
Oh, Goulash! So hearty and calming and just fabulous, fabulous, comfort food. Looks beautiful too. 🙂
Why thank you my friend. Hearty, calming, fabulous and gluten free to boot! Eff yeah!! Smiley face
Simple, to the point = delicious
But what’s tomato passata? Is that language specific to Oz?
Nah, it’s italian. Sieved tomatoes… I think.
I stand corrected and informed 🙂
I’m just happy to be standing mostly… 🙂
I get the idea I’ll be saying the same thing later tonight…hopefully.
Loving that first picture…excellent:)
Why thank you my good man. 🙂
This looks delicious. Perfect for the weather you’ve been having. I didn’t know it was the national dish of Hungary. I have family from there, but have never really been exposed to the food for historical reasons (they had to flee during WWII). What a great place to begin exploring that history. Thx for this.
An absolute pleasure, my friend. So deep on so many levels 🙂