2010 Cooking Club Week 3: Goulash

psycho-hope

Hey all, putting this up tonight while i have a connection, interent has been throwing a hissy fit here all week.

well since the weather is still so blooming cold, thought i would do a Goulash:)

Ingredients

vegetable oil
1 large onion(finely chopped)
1 garlic clove(crushed)
750g stewing steak(or whatever beef you would use for a stew etc)
2ish tbsp paprika
400g tin chopped tomatoes
tomato puree (1tbsp?)
1 large red pepper
175g mushrooms(chopped)
600ml beef stock
1 tbsp cornflour
1 tbsp water

Method

1. heat the oil in a large saucepan, Add the chopped onion and garlic and cook over a low heat for about 3-4 mins

2. Cut the beef into chucks if it isnt already cut, then add to the pot with the onion and garlic and cook on a high heat till just browned. Add the paprika and stir well( you might need to add more at the end of the cooking time, if you like a bit more kick)

3. Add the tomatoes, tomato puree, mushrooms and red pepper, cook for about 2 mins.

4. Add the stock and then bring to the boil, once boiled turn the heat down and place a lid on the saucepan.

5. leave to simmer for about 1.5-2hrs or until the meat is tender.

6. blend the cornflour and the water together and add to the pot stirring well untill the sauce is thickened. Cook for 1 min.

7. serve with potatoes or rice.



Recipe is orginally for the student cook book published by Love food.
I sometimes use a red onion instead of a normal one and dont always add all the stock, depending on the brand of tomatoes they sometimes come in alot of liquid. The recipe serves 4 and freezes fairly well.

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I love Goulash and was actually thinking about making it soon. Nice one!

That's dinner sorted for some night this week anyway.

The Black Oil

Looking forward to trying this.

John Mason

Des wrote: »

I love Goulash and was actually thinking about making it soon. Nice one!

That's dinner sorted for some night this week anyway.

will go to tesco on the way home and see if they have any quorn beef - do you want to give me a list ?

Khannie

legend. This sounds lovely. I had to skip out on week 2 because of the newborn but we have a kilo of steak pieces in the fridge so this is perfect.

BaZmO*

irishbird wrote: »

will go to tesco on the way home and see if they have any quorn beef - do you want to give me a list ?

Ah here! Use the PM function!

Jemmy

No tomato puree in the ingredients but it's listed in the method, just wondering how much? I know it's probably only a small amount but never made or tasted this before!

Mr Magnolia

Jemmy wrote: »

No tomato puree in the ingredients but it's listed in the method, just wondering how much? I know it's probably only a small amount but never made or tasted this before!

As psycho-hope's stated that the connection is dogey I've put it in the ingredients list incase people are doing a take-off for the shopping. I'm guessing a tablespoon would be fine but the OP might get back to clarify.

olaola

Defo going to try this later, sounds lovely! I'm just doing it for two - how much meat you reckon, about half that?

Faith

Cool, will make this this week hopefully!

Procasinator

Nice simple recipe! Strangely never really done much in the way of beef stews, so will probably give this a go.

Now I'll be making some slight additions, such as adding celery (have some that has to be used), maybe some carrots, etc. Great thing about these kind of recipes is that you can experiment a good bit, can't do too much wrong, and could stumble across a delicious mix.

Looking forward to see what kind of variations or serving ideas people might come up with.

Procasinator

olaola wrote: »

Defo going to try this later, sounds lovely! I'm just doing it for two - how much meat you reckon, about half that?

My recommendation is not to scale down at all. These kind of recipes often taste even better upon reheating and also freeze well.

Great for a nights where you are feeling lazy and not up to cooking. Just put on rice/potatoes and reheat a portion of stew.

olaola

Procasinator wrote: »

My recommendation is not to scale down at all. These kind of recipes often taste even better upon reheating and also freeze well.

Great for a nights where you are feeling lazy and not up to cooking. Just put on rice/potatoes and reheat a portion of stew.

Good idea

BaZmO*

Procasinator wrote: »

My recommendation is not to scale down at all. These kind of recipes often taste even better upon reheating and also freeze well.

Great for a nights where you are feeling lazy and not up to cooking. Just put on rice/potatoes and reheat a portion of stew.

Yeah, whenever I make anything like this I always scale up and make loads to bung in the freezer. Makes it ridiculously cheap per portion. And as you've already said, it's generally nicer the second time round.

susanroth

looking forward to trying this out, never had it before! hopefully i'll be makng it sooner in the week rather than later as is usual!
By the way Black oil well done on last weeks recipe!!!
I am not really looking forward to my turn as OP, i'm already feelin thepressure to have the greatest recipe... even though its 23 weeks away hopefully i'll be more clued in by then...:cool:

brianthebard

Oh, I could do this one, will have a proper look at the ingredients later.

psycho-hope

Mr Magnolia wrote: »

As psycho-hope's stated that the connection is dogey I've put it in the ingredients list incase people are doing a take-off for the shopping. I'm guessing a tablespoon would be fine but the OP might get back to clarify.

thanks Mr Magnolia, that was my own boo boo, yeah it is one tablespoon,

psycho-hope

olaola wrote: »

Defo going to try this later, sounds lovely! I'm just doing it for two - how much meat you reckon, about half that?

hey olaola, theres only 2 of us at home aswell and we just bung the leftovers into the freezer and then its there for some other night when we cant be bothered to cook:)

Hennybug

I don't eat beef but love the sound of this - would chicken work ok in this recipe?

del88

how about lamb???

psycho-hope

Hennybug wrote: »

I don't eat beef but love the sound of this - would chicken work ok in this recipe?

del88 wrote: »

how about lamb???

tbh guys i dont know id say lamb would but im not sure about the chicken, maybe one of the other posters would be able to tell you.

Minder

Pork would be a better alternative in a goulash - shoulder cut. Google Jamie Oliver goulash for his recipe.

Mr Magnolia

Hennybug wrote: »

I don't eat beef but love the sound of this - would chicken work ok in this recipe?

Sure. I'd use 4 thighs on the bone with the skin on, this is a bit more fatty than the breast and will retain moisture better. Brown the skin on the pan and continue as above. Check they're cooked through and let me know how you get on

Lamb and pork will both work as above too of course.

foodaholic

Im am going to double the recipe and have them for lunch, made it before with a shoulder of pork and it was soo tender you could eat it with a spoon. thanks OP

Hennybug

Mr Magnolia wrote: »

Sure. I'd use 4 thighs on the bone with the skin on, this is a bit more fatty than the breast and will retain moisture better. Brown the skin on the pan and continue as above. Check they're cooked through and let me know how you get on

Thanks for that will let you know how it turns out

lubie76

Made this last night and it was delish. The only problem was I used a tablespoon of smoked paprika and couldn't understand why it was so spicy at the end when I sampled it before I was going to add more for a kick. I read the back of the jar and it said it was far more concentrated than other paprika, oops! Added some creme fraiche and it toned it down though. Made four decent sized portions so I used too and froze the rest. Thanks for the recipe!

kerash

Is it really 2tbsp of paprika? - I used 2 teaspoons! I wasnt brave enough for 2 tablespoons!

Anyhow, my goulsh is simmering away and smells georgeous! I only had minced beef so it's a little more like chili and I threw in a sml tin of kidney beans.

susanroth

Made it for dinner tonight It was yummy and easy to make! Didn't get to take any photos cause ppl wanted to eat it straight away!!
I used 2 tblsp of sweet paprika as it was all i had so it wasn't very spicy but still delish!!!

Magic Monkey

Just a tip about adding the paprika: it's better to take the pot off the heat (just move it to the side), and then add the paprika. Paprika can burn quite quickly and easily over direct heat, which in turn makes it bitter. Just stir it through, then proceed with the veg/stock - the moisture from either of these will dilute the paprika and protect it from burning.

BaZmO*

Made this last night and it was lovely. Wouldn't be a huge fan of Mushrooms but the other half is so I made it anyway. Think I'm converted though! It was really nice and I'll definitely be making it again.

kikililly

Delighted with this, tried it last night and it was really lovely. Didn't have much of a kick, will add a bit more paprika next time. I really love dinners like this as it makes such a tasty lunch the next day and takes the hassle out of that. Definately committing this to the repetoire!!

Didnt get to try the last 2 weeks due the the strict new year diet and a wedding dress to fit into in the not too distant future!

kerash

Ate it last night and it was lovely, I added more paprika in the end:D
Have some left over for today, I reckon it'll be even tastier today

BaZmO*

kerash wrote: »

Have some left over for today, I reckon it'll be even tastier today

That's the best part!
Not that it's a difficult dish to make but it's nice not having to do much the next day other than heating it up making some rice to go along with it.

the beer revolu

People should note that there are many different types of paprika.

Regular Paprika
Hot Paprika
Smoked Paprika
Smoked Hot Paprika
Sweet Spanish Paprika
etc etc

Each has a very different flavour and level of hotness.

I'm guessing that for a goulash, it is regular paprika that is required (which doesn't really have any heat) or, preferably, Hungarian Paprika.

Faith

I made this this evening and it was delish! There's oodles left, so it'll do for tomorrow night for the family too .

Malari

Made this last night for a few friends and it went down very well. Actually I made it Tuesday so it would be nicely matured by last night!

I use sweet paprika, and I would prefer a bit more of a kick, but might make adjustments the next time. Yes, I will be trying it again

Procasinator

People looking for more of a kick: no reason not to throw a chilli or more into the mix. I know I will when I get around to this recipe. Some bay leafs too, I'd say.

Malari

Procasinator wrote: »

People looking for more of a kick: no reason not to throw a chilli or more into the mix. I know I will when I get around to this recipe. Some bay leafs too, I'd say.

Yeah, I stopped myself adding chilli to this, to see how it was without

I would add a bit of red wine vinegar. Gives a nice little depth to beef casseroles I think.

ballroom blitz

the beer revolu wrote: »

People should note that there are many different types of paprika.

Smoked Paprika

Do you know where I could buy this in Dublin city? I've been looking everywhere but no luck so far.
Cheers.

CombatCow

ballroom blitz wrote: »

Do you know where I could buy this in Dublin city? I've been looking everywhere but no luck so far.
Cheers.

You can get it in an Hungarian shop here beside cineworld...

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I wanted to make this on Thursday

But I couldn't get to the recipe!

So, having it Saturday instead.

molliesassy

Same happened to me! Had everything ready to make it on Thursday and couldnt get the recipe Had to make a plain beef casserole instead.
Will have a go again early next week.

Mr Magnolia

Same as that. Had planned this for yesterday and was gonna guess the recipe but I made my dish for next week instead.

Doing this on Sunday now.

Tiriel

I'm going to have some goulash this evening Looking forward to it already and I'm only after my breakfast!!

Pembily

Boyfriend (new to cooking) made this on Thursday and it was gorgeous - and very easy to make... Thanks Very impressed!!

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Made this this evening. It's delicious.

I was fairly wary about it, I'll admit, because it;s different to my mam's recipe, but yeah, I loved this one. I forgot how much I love the paprika flavour with steak pieces actually.

Had it with boiled baby potatoes, and Dumplings, which are in the pic.

It was my first time making Dumplings, and while they were nice, I'd like a bit more flavour in them.



The picture doesn't do it justice at all, it's more red than brown in reality, but the light was bad and my cameraphone is crappy.

Anyway, well done OP, love this one a lot.

And we have bloody loads too, I made two lots of the recipe in the first post, because the OH is a veggie (substituted veg stock for beef, and Quorn Beef for real steak pieces)

Mr Magnolia

Made it today and it went down very well. Used rib steak for the first time and it was superb in it. Served it with spuds. Thanks again psycho-hope.

georgem25

I made this today - it was lovely. I didnt have any mushrooms so I used a few other veg instead. My mother thought it was lovely. Photo isnt great but it tasted lovely!

The Black Oil

I don't think I've made a stew or used stewing steak in ages. Won't get around to making this for a week or so, but the posts so far are encouraging!

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This is even deliciouser a couple of days after it's been made, had more tonight after freezing my balls off at a football match, proper winter warmer food, with bread and butter.

Heh, Mr Mag, we looked at your photo and went "Why did he make it in OUR kitchen!!".

We have the same pot

Yours is a better pic than mine, but the end product in yours looks very similar to mine too.

Mr Magnolia wrote: »

Made it today and it went down very well. Used rib steak for the first time and it was superb in it. Served it with spuds. Thanks again psycho-hope.

Hande hoche!

Made this tonight and it turned out great. Thanks for the recipe.