Now who remembers when this was all the rage?
Preheat oven to 160 °C
1½ lbs stewing steak
2ozs vegetable oil
1 medium onion chopped
1 teaspoon paprika
1 tablespoon tomato paste
10 fluid ozs beef stock
1 red pepper sliced
½ oz cornflour
5 fluid ozs Soured Cream
Wipe, trim and cube beef. Fry in hot oil until brown on all sides. Add onion and cook for 2-3 minutes. Stir in paprika, red pepper, beef stock and tomato paste. Bring to the boil and transfer to a casserole dish. Cover and cook for 1½ hours. ** Blend cornflour with 2 tablespoons of water & stir into the goulash. Serve soured cream separately.
** Can be frozen at this stage. Cool quickly, cover, seal and freeze.
To use Thaw overnight in the fridge and heat for about 45 minutes at 190 °C or cook from frozen for 1¼ hours at 190 °C. Add blended cornflour and finish as above.
What would you recommend to serve with beef goulash?
I’m obviously far too young to remember 😉
Yes, Grannymar, Steph and I will not eat this Goulash without parsnips. Will it be ruined if you put parsnips in it?
AND, we will each have a Gin and Tonic in a tall glass; For dessert…I think a small Baked Alaska would go down well.
It’s your turn now, Steph. What else would you like with this meal GM is making for us?
A bit of a variation on mine, GM, I always add red wine and I serve over egg noodles.
Steph – I like the Goulash with boiled potatoes and often a green veg on the side.
Nancy – I am sure parsnips would do no harm in this recipe. I’ll join you in the G&T, Will you make it by Seven?
WWW – Now there is another option for Steph! I usually have a bottle of something open in the kitchen and add a splash even when not stated!
I’m on my way! 😉
Nancy, I fancy a bit of Toyboy on the side….
to pour the wine 😀
What about you?
“Nancy, I fancy a bit of Toyboy on the side…. ”
You sound like the two old ladies who were climbing over a barbed wire fence. One was going over the fence with her leg high in the air and she said,”Wow, I feel like a Marine” and the other lady said,” Oh, I’d take a soldier or a sailor or whoever I could get.”
So that’s why it’s called “getting a a bit of leg over” 😉
I don’t remember the last time I had a nice piece of beef ….sigh! I married a vegetarian, and…..
Gaelikaa – When you come back to Ireland the treat awaits.
My mam used to think this was the height of sophisticated cooking when I was wee. I haven’t eaten it in years, might just try it Friday.
George – We saw this as sophisticated foreign cooking! Was the dessert Baked Alaska or cheese cake?
Baked Alaska if I got my way, cheesecake if she got hers.
George – The other one in my folder from those days is Beef Stroganoff! Maybe I will post that next week.