Winter = cold. So bring on the hot soups and stews! My friend's boyfriend, Dan, makes an awesome gulasch stew, and he kindly gave me a recipe. I fiddled a bit with quantities, and so should you. Think of this as a rough draft.
Gulasch
serves 7-8
800 g beef, in small cubes
2 onions, in small dice
5-6 cloves of garlic, minced
100 g tomato paste
2 litres of hot beef stock
4 bellpeppers (2 red and 2 yellow)
1 kg potatoes, finely diced
paprika
chipotle chili
dried herbs - oregano, thyme, sage, basil
salt
cayenne pepper
cooking oil
Heat up a little bit of oil in a very big pot. Fry the onion and garlic gently. Add the beef, a little at a time, and let it brown. Add the stock - and this should be warm, so it doesn't cool everything down. Add the tomato paste, the peppers and the potatoes, and any spices you want to use.
Bring to a boil, reduce heat and cover with a lid. Let it simmer for at least an hour, and then let it stand and rest for another hour. (Or two, or three - this will just improve the flavor. Indeed, leave it over night if you can!) Heat up right before serving, and serve with aïoli and a good garlic bread.
5 comments:
Love the idea of using a bit of Chipotle chile in goulash - my Americanized spelling, but essentially the same dish. I get ground chipotle chile from Penzeys (www.penzeys.com) which is fabulous. Much easier than using the canned chiles.
I wonder if my fiance would like this. I'll run it past him. It seems he just might. :) Thanks for the recipe base.
I am so cold today that I could easy snarf that down! Your Garlic Bread looks yummy too!
I tried this yesterday and it was real good. A bit heavier on the preparation side than I normally can tolerate, but it was worth it in the end. Especially because I made the whole recipe and there are only 2 of us. That left lots of nice leftovers, some of which I froze, which I hope works well.
Glad to hear it Nikki! Yes, it should freeze very well. I'm contemplating making a huge, huge pot of this for a family gathering on dec. 26.. we'll see.
Post a Comment