Winter food: goulash
The nights are drawing in and the gales are a-blowing: it’s time to get down to comfort food.
And goulash is really easy, and you can make it with cheap cuts of meat and cook slowly. I did it today with beef.
Approximate quantities, just for 1 person…
4-50z meat
1 small onion
1 clove of garlic
1 largeish tomato
1 tsp paprika
1 splodge of tomato puree
1 tsp sugar
1 pint of beef stock (or vegetable stock + soy sauce if like me that’s all you’ve got in the house).
You’ll need to scale up for more people. You can’t really make too much. It’ll keep in the fridge for a day or two to reheat, or you can freeze it.
Heat oil in a casserole dish or something similar (it must have a lid). Cube the beef and brown it in the oil. Slice the onion fairly finely, add to the beef. Let them cook together for 5-10 minutes or so. Then it’s time for crushed garlic and sliced tomato, stir and give it a couple of minutes.
Then add the paprika (smoked paprika is even better), tomato puree, sugar and finally the stock, bring to the boil. Since you’re using stewing beef, you want it to simmer very gently with the lid on for at least an hour and a half.
And of course, you should finish it off with some sour cream or yogurt. Except that I forgot to get any today. Ah, well. It was delicious anyway.
It goes well with mashed potatoes or rice, in my experience.
