Goulash
that you are left with a thick consistency
(without lumps of course)!
The stew
Slice the onions (in rings) and lightly fry
on a tablespoon of sunflower oil in a
large pan until golden in colour.
Cut the beef into very small pieces
(getting rid of any excess fat etc) and rub
the pieces into the white flour, but don’t
overdo it! Then fry the meat separately
in a large frying pan on sunflower oil
until brown in colour and transfer to the
larger pan. Heat the pan up (medium will
do) and add freshly boiled water for the
sauce. Add a pinch of salt and pepper.
Goulash comes from the medieval Kingdom of Hungary but
is a real favourite in Europe. My Polish mother has shared her
simple yet effective recipe for goulash or ‘gulasz’ – perfect
whatever the season! This version consists of a succulent meaty
stew accompanied by mashed potatoes and delicious beetroot
(my absolute favourite). Alternatively, you may serve it up with
homemade potato dumplings, but I’m going to keep it simple
here.
This recipe is designed to serve 4-5
people, so just adjust the ingredients
according to your needs. (You may need
to allocate 2-2 ½ hours prep and cooking
time for 4-5 people).
Ingredients
• Beef - Waitrose’s essential sliced shin
recommended (3 packs)
• 2 large white onions
• Chestnut mushrooms (1 packet)
• Potatoes (1 packet – medium sized)
• Ready cooked beetroots (plain, without
vinegar) – 5 packets
• Dollop of Total’s plain full fat yoghurt
• Handful of flat parsley leaves
• 2 tbspn single cream (full fat)
• Plain flour
• Semi skimmed Milk
• Butter
• Sunflower oil
• Ground paprika
Mashed potatoes
It’s always best to get the potatoes out
the way.
Peel the potatoes, chop into quarters
and place in a large pan of water, adding
a pinch of salt. Then gradually bring to a
boil until soft. Drain and mash in a large
bowl adding enough milk and butter so
Next, slice the mushrooms (thin is best)
and add to the pan, giving it a good stir.
Leave to cook and simmer. Add enough
water for the sauce (at your discretion).
Then add a few tablespoons of single
cream.
Chop the parsley leaves and add
together with a few teaspoons of paprika.
Beetroots
Finely grate all the beetroots into a pan
and add salt and pepper (use the small
holes on the grater). Add a tablespoonful
or two of full fat yoghurt and cook
(medium) until hot. Don’t overdo it with
the yoghurt though as it may end up
too creamy. Add enough just to take the
edge off.
Once everything is ready, serve the
meaty stew with the potatoes and
beetroot on the side and enjoy.
Smacznego! Or in Hungarian jó étvágyat!
By Magda Zimnicki
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