How to make goulash
The idea behind goulash originated as a sort of 19th century ‘take-away’ for the herdsmen of Hungary. By browning and seasoning the meat and various veg with paprika and stowing it in a bag made from sheep’s skin, the herdsmen could take it with them into the fields, needing only water to bring it to a boiling broth and the ensuing flavoursome meal.
Ingredients (serves 6):
300g pork off cuts or bacon
1kg beef chuck, cut into cubes
2 red onions, finely chopped
2 cloves garlic, crushed
2 chillies, chopped
2 Tbsp smoked paprika
4 peppers of your choice, cut into little 2cm cubes
1 tin chopped tomatoes
2 bay leaves
Rind of 1 lemon, peeled into strips
375ml beef stock
1 bunch fresh oregano, chopped
1 bunch parsley, chopped
Sour cream, to serve
To adapt this recipe to west coast goulash substitute the pork and beef for 1.2kg stewing lamb.
1. In a large saucepan, heat up a good glug of olive oil.
2. Fry the pork or bacon and beef chuck until brown. Don’t worry if you don’t get a perfect grilled look, you’re just looking to seal the cubes and draw a bit of fat out of the pork for cooking. Once done, remove with a slotted spoon and keep the pan on medium heat.
3. Add the onions to the pan fat or add a dash of oil if necessary. Add garlic, cook for another minute then add the chillies, paprika, and peppers. Cook for a few minutes to heat up and soften slightly .
4. Add the tinned tomatoes, bay leaves, stock and lemon rind. Add the meat back in and bring to a gentle simmer and cook for about 2 hours until the meat is tender.
5. Before serving, stir through the chopped herbs and serve with mash or rice and a dollop of sour cream.
It looks pretty glorious, don’t you think? It certainly tastes so.