Tuesday was horribly wet and cold and so I decided to cook a warming stew for Figgy and I in the evening. I flicked around on the BBC website and eventually found this, which looked lovely and tasty, Quite why it’s an ‘Hungarian stew’ rather than goulash, I’m not sure, however it was certainly tasty, so I’m not going to worry too much about what it is called. Unfortunately Fig was feeling a bit under the weather, so I made it just for me in the end.
I made a couple of adjustments from the listed recipe – I added a little chorizo, and rather than using cornflour to thicken it I simply upped the amount of tomato purée to 2 tablespoons, and cooked it for a little longer/
40g of lard
1 large onion, thinly sliced
2–3 tablespoons of paprika
1.8kg of pork joint, diced (I used a pork shoulder joint and turned the discarded skin into pork scratchings
1 teaspoon of tomato purée (I used two tablespoons and thus obviated the need for cornflour)
1 green pepper, thinly sliced
3 medium tomatoes, sliced
salt and freshly ground black pepper
1 tablespoon of cornflour
Heat the lard in a lidded, flame-proof saucepan over a medium heat. Add the onion and fry for five minutes, or until softened.
Remove the pan from the heat and stir in the paprika, adding more or less to taste. Add the pork and a splash of water. Simmer over a low heat for about 5 minutes.
After 5 minutes, add enough boiled water to cover the meat. Bring back to the boil and add the tomato purée, green pepper and tomatoes. (If ,like me, you’re going to add some sliced chorizo, do it here)
Season with salt and freshly ground black pepper.
Cover with a lid and simmer over a lowish heat, for an hour and a half, or so, until the pork is tender. Stir occasionally. It should be fine, but if it looks drying out pop in a dash of red wine.
To thicken the sauce, mix the cornflour and two tablespoons of cold water to form a paste, then stir into the stew. Bring to the boil again to thicken. Check the seasoning, and season with salt and freshly ground black pepper to taste.
Serve the stew with creamy mashed potato