Sunday, 15 May 2016

Viennese gulasch. By Rick Stein.

BBC Food - Recipes - Viennese gulasch. Гуляш.
100g lard
1.25kg onions, sliced
2 garlic cloves, grated or finely chopped
1 tbsp tomato purée
2 tbsp sweet paprika
1.5 tbsp hot paprika, to taste
0.5 tsp caraway seeds, crushed in a pestle and mortar
1 tsp brown sugar
1.5 tsp salt
12 turns of the black pepper mill
2 tsp cider vinegar
1.5kg shin of beef, cut into 3cm/1in pieces
1 tbsp chopped flat leaf parsley

Heat the lard in a large pot and fry the onions until they are deep golden brown.
Add the garlic, cook for a minute, then add the tomato purée, paprikas, crushed caraway seeds, sugar, salt, pepper and vinegar and cover with 1 litre pints of water.

Bring to a boil, then add the beef.
Turn down to a gentle simmer and cook for 2 and half hours.
Check the pan fairly frequently and stir, adding more water to cover the meat if necessary.
Check the meat for tenderness, if not tender add a little more water and cook for a little longer.
Remove the meat when done and, if needed, continue to cook the liquid to thicken the sauce.
Serve sprinkled with a little chopped parsley with new potatoes, spatzle or dark rye bread.

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