GOULASH

I'm a big fan of dark sauces and stews. My most favourite is goulash. I'm from Czech Republic and this dish is very traditional for restaurant and pubs and every time I go back I make sure I don't miss it. I shared a simple recipe over at our Holiday Gift Guide. And if you fancy some warm filling meal here it is. Goulash traditionally comes with dumplings or bread, and these days also inside of a small loaf bread. Yum!

Beef Goulash

Serves 4 to 6 people

Ingredients

1 kg beef shin 500 g onion, finely sliced 3.5 litres beef broth 20 g lard 4 tsp sweet Hungarian (sweet) paprika 4-6 cloves garlic, crushed salt to taste 1/2 tsp of whole cumin black pepper to taste Allspice or chilly powder optional

Preparation:

After letting the meat rest to room temperature, remove the extra tissues and most of the fat from the cut, and slice into 3 centimetre cubes. Heat a large pot with half of the lard. Add the onion and garlic, add paprika, and fry until golden brown. Add the beef cheeks, and continue to sauté until the meat begins to soften. Sprinkle more with the paprika, and toss with salt

and pepper. Add the rest of the spices and 1 litre of the beef broth, and braise. Cover and stir occasionally, slowly adding more beef broth, to prevent the meat from burning. Cook for about 2 hours. When the meat is tender, remove it from the pot. Add the remaining beef broth and the remaining lard and flour to create a roux; after thickening, add salt. Strain the concentrate goulash sauce and add to the meat.

Serve with bread, potatoes or dumplings.

ENJOY!