Hungarian goulash recipes
Ingredients
- 40g Flour
- 2 tblsps paprika
- 2 tsps Caraway seeds
- 775g leg of pork. cubed
- 2 tblsps oil for frying
- 2 garlic cloves. crushed
- 1 large onion chopped
- 2 tins Tinned tomatoes
- 300ml Stock (from a stock cube). chicken/pork
- 2 Peppers (chopped)
- 300ml soured cream/greek yoghurt
Method
- Put flour, paprika, caraway and seasoning in a large plastic bag. Add cubed pork and shake well until the meat is evenly coated. Heat the oil, try garlic and onion until softened. Toss in the flour coated meat and then stir fry until the pork changes colour. Stir in the tomatoes and stock. Cover and cook in the oven at 180degrees (gas 4-5) for 1.5 hours. Add peppers and cook for a further 15 mins until the pork and peppers are tender. Top with cream or yoghurt if liked.
Ingredients
- 1 ½ lbs Leg or shoulder Newzealand Lamb
- 2 to 3 tbls Oil
- 1 Large spanish onion sliced
- 1 Crushed garlic clove
- amp@ chopped@1 Red pepper deseeded &
- 8 oz Can tomatoes
- ½ pint Stock
- ¼ tsp Caraway seeds
- 2tbsp Paprika
- amp@ Pepper@ Salt &
- Dumplings
- 4 0z Self raising flour
- ¼ tspn Salt
- 2 oz Shredded suet
Method
- Cut the lamb into 1" cubes and fry in the oil until brown on all sides. Remove from the pan drain and place into a large casserole.
- Fry the onions & garlic gently until soft & pulpy. Add the red pepper & fry for a further 5-10 mins. Stir in the tomatoes, stock caraway seeds paprika and a little salt & pepper. Bring to the boil stirring continuously. Pour over the lamb in the casserole dish and cook in a moderate oven 350F/ Gas mark4 for 1 30 mins.
- Meanwhile make the dumplings. Sieve the flour & salt into a bowl add the suet & mix thoroughly. Add enough cold water to make a fairly stiff dough. divide the mixture into 10-12 balls with well floured hands. Place the dumplings on top of the goulash, cover and cook for a further 20 mins
valerie Freemont has contributed to these popular cooking recipes:
Ingredients
- Left over pork shoulder
- 4-6 Mushrooms, thickly sliced
- ½ Onion
- 1 Garlic clove, minced (or lazy garlic)
- 1 Cup White wine
- 1-2 Cups Left over Meat juices from roasting the pork
- 1 Tablespoon Tarragon, or more - to taste
- ¼ - ½ Pint Double Cream
- Splash Oil
- Knob Butter
Method
- Prepare the left over pork shoulder - either shred with a fork or if it is cold and more solid, slice then chop into 1/4 inch strips, it breaks apart as it warms in the sauce.
- Heat the oil & Butter in a pan (a wok is quite useful for this) and add the garlic, onion and sliced mushrooms, stir to coat then sweat for a few minutes on a medium heat with the lid on.
- Add the white wine and turn up the heat to bring it up to a fast simmer for a few minutes, then add the tarragon and simmer gently.
- Now add the pork and warm through, stirring ocassionally. When it's all warmed through, add the cream (and why not chuck in some more tarragon!) and stir through until it simmers. (If you feel it's too thick, add more cream as required)
- Make sure it's piping hot throughout ;) and check for seasoning, add salt and pepper as required.
- This is delicious served with rice, or mashed potatoes and buttered savoy cabbage
1 Comments
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Add commentDoonhamer Sun Dec 27 2009 • Reply
Very good ! Missed out the caraway seeds due to kids preferences, but it turned out fine anyway as a good warming winter dish.