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2010 Cooking Club Week 3: Goulash
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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
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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.0 -
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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)0 -
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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.
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Moderators, Category Moderators, Entertainment Moderators, Science, Health & Environment Moderators, Regional East Moderators Posts: 18,234 CMod ✭✭✭✭
Join Date:Posts: 16980
This is currently simmering away, will report back later. Moderator: Television, Psychology and Dublin County North.
CMod: Entertainment
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So i've bailed on the last 2 weeks, sorry. The baba is ruling the roost at the moment. My eyes are falling out of my head a bit. Definitely gonna try this though. Still have the steak pieces in the freezer. 0
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Moderators, Category Moderators, Entertainment Moderators, Science, Health & Environment Moderators, Regional East Moderators Posts: 18,234 CMod ✭✭✭✭ Join Date:Posts: 16980
It was pretty good indeed. Think it lacked a bit of a kick so it may be missing something. Moderator: Television, Psychology and Dublin County North.
CMod: Entertainment
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Ok, 'tis on the hob cooking. Realised half way through that my casserole dish was by no means big enough to deal with the double quantites I decided on doing, so I had to move to the big stock pot! Never cooked this kind of thing in a "normal" pot before so I hope it turns out ok.
Now is the time I need to know what needs to go in to give it the kick though! Both Faith and TBO said it needed something, any ideas?
Nevermind, I've done ALL of the suggestions already given: 1 and a half capfuls red wine vinegar, two bay leaves, and a teaspoon of some prepared chilli malarky I had sitting in my fridge. We'll see how it goes 0 -
I did make this actually, never said it. Was really nice.
I made a few changes.- I forgot to put mushrooms in.
- I didn't have cornflour, so I coated the beef in flour before frying (I used rib steak btw) and added a tiny bit more flour closer to the end of cooking. Didn't want to impart a taste of flour, so didn't use too much. Might have been a little bit more runny in the end compared to cornflour: but I was happy with it.
- I roasted the red pepper before adding to the mix. Did this to give a bit of a deeper flavour. Though I didn't really do it properly (should have charred the skin, was feeling lazy).
- I added red chilli (for the kick) and bay leafs.
- I added carrots, parsnips and celery - all go really well with the recipe.
Was really happy with the result, thanks OP!0 - I forgot to put mushrooms in.
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It's done and its yummy. Proper plain and simple comfort food. Thought it was a bit runny at the end so I took all the meat out and boiled the bejaysus out of the sauce for 10 mins and WOW did the flavour intensify. Yum.
Took a photo, but tbh, just looks the same as everyone elses so not going to bother posting it.
Attempt one at cookery club: success
Forgot to say, I cooked it for 2.5 hours - I wanted the meat to really fall apart.
Does anyone have any ideas for how to adapt this to a slow cooker? I totally adore the falling-apart meat from slow cooking when I do it, but I just can't get my head around the adapting of recipes.0 -
catho_monster wrote: »It's done and its yummy. Proper plain and simple comfort food. Thought it was a bit runny at the end so I took all the meet out and boiled the bejaysus out of the sauce for 10 mins and WOW did the flavour intensify. Yum.
Took a photo, but tbh, just looks the same as everyone elses so not going to bother posting it.
Attempt one at cookery club: success
Ooh, that sounds good. Can't wait to try it again with all the additions. Dishes like this are such a great thing to have mid-week, mid-winter.0 -
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