Advent Calendar 9: Goulash

My mum makes phenomenal goulash. When I was growing up, on a sunday evening, we would gather as a family in the lounge to watch some silly tv, chat about our day and eat a simple meal. We were a busy family (my brother plays sports, my mum was a teacher…) so there usually wasn’t time for a traditional roast dinner. We often had delicious jacket potatoes with varied toppings and left overs. However if more time was available, mum would whip up a delicious rich beefy goulash, let it cook for a couple of hours, and serve it with boiled potatoes and sour cream. Yum.

This recipe of hungarian origin is easy to throw together. Like all good beef stews, it’s a  little bit of chopping, and a whole lot of leaving it alone to bubble and brew for a couple of hours. I know I’ve put several beef stews in this advent calendar, but these warming, hearty dishes are perfect for the winter season. They’re great crowd pleasers and show stoppers for impromptu entertaining, perfect meals to fit other tasks like card writing and gift wrapping around, and for a little bit of effort you get a lot a reward. They’re also exactly what I’m eating right now, and they make me think of spending time with family, and therefore christmas.

Goulash

400g stewing beef (I used shin)
2 onions
2 peppers (one green, one red if you have them)
Handful of flour
2tbsp tomato purée
2tbsp paprika
1 tin chopped tomatoes
75ml wine (red or white work)
300ml beef stock
Salt and pepper

Chop up the beef into one inch cubes.

In a large pan, brown the meat. Remove it from the pan and add the chopped vegetables.

Soften the veg for about five minutes or until the onions are sweated. Add the flour, purée, wine, paprika and seasoning and stir through to make a loose paste.

Put the meat back, then add the tomatoes and stock. Give the stew a good stir to combine all the ingredients.

If your pot is ovenproof, pop the lid on and bake in the oven at 180c for 1 1/2-2 hours. Otherwise, you can cook the whole dish on the hob, covered, for the same amount of time, removing the lid for the final 20-30 minutes to allow the sauce to thicken.

Serve will mountains of fluffy mash, sour cream, and sprinkles of paprika.

I’ll add photos of this delicious redder-than-red stew asap. I hope you’ll give it a go!

Natasha x

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Advent Calendar 8: Stoverij

Hasn’t the weather turned super chilly of late? All I want to eat is warming soups and stews and live under a duvet. Alas, I have to, you know, work and such, so this ideal is not feasible 24-7, but eat least when I have the time I can whip up something warming and delicious.

Stoverij is a belgian comfort and/or drunk food that is well loved. It’s traditionally served with chips, which makes it probably the best stew in the world. It’s also full of rich beef, beer and chocolate. Does it get any better?

Stoverij

  • 1 carrot
  • 1 leek
  • 1 small onion
  • 400g stewing beef, cut into inch cubes
  • handful of plain flour
  • knob of butter
  • salt and pepper
  • 1 tbsp dried thyme
  • 1tbsp brown sugar
  • 500ml ale
  • Beef stock cube
  • 25g dark chocolate

Heat some oil in a pan, and brown the beef in 2-4 batches. Try not to over-crowd the pan, or the beef will stew rather than brown off nicely.

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Chop the veg into small pieces and fry off in the butter for approximately five minutes, or until soft.

Sprinkle over the flour, sugar, seasonings and herbs. Deglaze the pan with a glut of the beer and stir the ingredients through.

Crumble in the stock cube, add the rest of the beer and return the meat to the pan. Stir through, then cover and lower the temperature pretty much as low as it will go. Cook for 2 hours until the meat is soft and the sauce thick. If your sauce isn’t thick enough, remove the lid, raise the heat and give it a good blast for 10-30 minutes.

Finish with the chocolate, stirring it into the sauce to melt it down. This will leave you with a rich, cocoa scented stew. Serve with chips if you want to go full Belgian, or mash and vegetables.

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I love this stew- it is pure and indulgent comfort food. It goes great with any veg (particularly my candied carrots) and potatoes, and the silky, rich gravy is addictive. If you haven’t, for any reason, access to beer, you can replace it with stock, cider or wine, though this will affect the flavour/authenticity.

Stay warm, kittens!

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