Goulash recipe...?

[SVX]

I have an itch to scratch, and it's for a rich goulash loaded with paprika and tomato goodness.

Do any of the DR&R faithful have any tips, tricks or secret ingredients that they'd like to share?

[kelk]

I have to say, and it may sound a little extreme, but Rosemary Connolly's low gi Beef ghoulash recipe is fantastic

[mattley]

I use Delia's and it's lovely.

[Vieste]

I use the home made one from the dog&gun pub in keswick i will did it out in the morning.

[Cotty]

SVX said:

Do any of the DR&R faithful have any tips, tricks or secret ingredients that they'd like to share?

Not really. I have done the Jamie Olivers spicy pork chilli pepper goulash a few times and its great, Im sure you can tweek it a bit
http://www.jamieoliver.com/recipes/pork-recipes/sp...

My efforts

[Vieste]

1 3/4lb stewing steak
2 level tbsps seasoned flour
2 tbsps Oil
2 Onion,peeled&sliced
1/4 Beef pint stock
14oz can tomatoes with juice

2tsp tomato puree
bouquet garni

4 tsp paprika
2 tbsps natural yogurt
1 clove of garlic
1 green pepper
1 red pepper

EDT Mushrooms

Edited by Vieste on Thursday 17th March 12:21

[Dr G]

My Czech housemate couldn't fault Delia's 'how to cheat' Ghoulash, do that one quite regularly

[Du1point8]

Cotty said:

SVX said:

Do any of the DR&R faithful have any tips, tricks or secret ingredients that they'd like to share?

Not really. I have done the Jamie Olivers spicy pork chilli pepper goulash a few times and its great, Im sure you can tweek it a bit
http://www.jamieoliver.com/recipes/pork-recipes/sp...

My efforts

Thought it was mainly a soup?

The one I had in helsinki was a spicy pepper beef goulash and was fantastic and would love to replicate it.

[Cotty]

Du1point8 said:

Thought it was mainly a soup?

It never comes out with a thick sauce, so its kind of like a lumpy soup.

[toasty]

My O/H is Hungarian and we use lard to fry the beef first and a good spoonful of Carraway seeds in addition to Vieste's recipe.

My Hungarian cookbook has many different regional varieties from stews to soups so there's no one true way of making Goulash.

Just make sure it's tasty.

ETA Potatoes

[Du1point8]

toasty said:

My O/H is Hungarian and we use lard to fry the beef first and a good spoonful of Carraway seeds in addition to Vieste's recipe.

My Hungarian cookbook has many different regional varieties from stews to soups so there's no one true way of making Goulash.

Just make sure it's tasty.

ETA Potatoes

Peppery and very beefy is tasty for me!!