25/10/2024
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What's not to like ? Satiating, rich, robust flavours and the explosion and symphony of flavours in your mouth 💥💥💥 A must try when you are in Budapest or perhaps looking to satisfy fussy eaters in your home - generally well liked dish worldwide. The word of caution, caraway seeds are not to be skipped and not to be confused with cumin!
INSTRUCTION FOR A FREEZER MEAL
Skip potatoes when you are freezing as they will most certainly go soggy and mushy in a freezer and cut carrots into small pieces, alternatively, cook carrots and potatoes separately after you have defrosted your dish 🍅🍅🍅 We both are fussy about the texture of our food!!!
For clarification, I haven't cooked the majority of the main meals presented on this page this week, apart from quick dump and go side dishes - pressure cooker and multileveled air fryer ( or in other words mini oven ) is your best friend!
Goulash defrosted for Mark this afternoon with freshly toasted crusty bread after a swim session. 2 minutes work done ✅ ✅ ✅
Have a lovely weekend everyone!
Ingredients
1 kg/2 lb beef chuck , cut in 3.5cm / 1.5″ cubes
1 3/4 tsp cooking salt / kosher salt
1 tsp black pepper
1 tbsp extra virgin olive oil
2 tbsp/ 30g unsalted butter
2 brown onions , cut into 1cm / 1/2″ squares
5 garlic cloves , finely minced
bell peppers (1 red + 1 yellow), cut into 2 cm / 0.8″ squares
2 tomatoes , cut into 8 wedges then in half
1/4 cup Hungarian-style paprika
1 tsp caraway seeds , optional
1 bay leaf
1 litre / 4 cups beef stock/broth , low-sodium
2 carrots , peeled, cut in quarters lengthwise then into 1cm / 0.4″ pieces
2 potatoes , cut into 1.2cm / 1/2″ cubes
1 tbsp finely chopped parsley , optional garnish
METHOD:
1. Cut beef into nice size chunks then sprinkle with salt and pepper.
2. Cook onion first for 6 minutes until the edges are light golden.
3. Cook beef – Next, add the beef all in one go and stir until the surfaces changes from red to brown. You won’t be browning on the beef because there’s too much in the pot and that’s just how it’s supposed to be. All the flavours melt and come together in the next steps!
4. Add garlic, red bell pepper and tomato. Stir for 3 minutes to coat the vegetables in all the flavour in the pot. The tomato will mostly breakdown – it will break down completing during the slow cooking phase and thicken the sauce.
5. Spices – Add paprika, caraway and bay leaf. Stir for 30 seconds to coat everything in the tasty flavours.
6. Simmer – Add beef stock, stir, bring to simmer.
7. Slow cook – Cover with a lid and transfer to the oven for 1 1/2 hours. At this stage the beef should be pretty tender but not quite “fall-apart”, there’s still another 30 minutes to go. Stir in carrot and potatoes then cook for another 30 minutes. By this time, the potatoes (if you cut them the exact size I specify!!) should be soft and the beef should be “fall-apart”.
8. Serve – Sprinkle with parsley if you’re feeling fancy then ladle into bowls!
