Yesterday was grim and wet and cold so I fancied cooking something tasty and warming in the evening. Also Alberto was due back from a week in Spain so I needed to feed both of us. (It can be really boring cooking for one so I can cook more interesting things now that he’s back! Hurrah!) My choice of goulash, which is a Hungarian dish, was also, I have to confess, partly inspired by watching the newly recovered, ‘missing’ Doctor Who story – Enemy of the World on Friday – quite a bit of the story is set in the Central European Zone, or Hungary – so that got me thinking about goulash. The amounts here served both of us nicely and there was enough left over for me to bring some to work for lunch today as well. Huzzah!
For the Goulash:
600g of braising steak, diced
3 tablespoons of plain flour
3 tablespoons of paprika (I used 2 of paprika and one of smoked paprika)
500g of onions, sliced
3 garlic cloves, sliced
1 red chilli, deseeded and finely chopped
2 tablespoons of tomato purée
1 50ml of red wine vinegar (I find that this leaves the dish a little too vinegary so I only used 100ml)
500ml of beef stock (I use Knorr rich beef stock cubes)
400g can of chopped tomatoes
4 bay leaves
4 lemon peel strips
1 tablespoon of olive oil
2 tablespoons of chopped flat-leaf parsley
2 tablespoons of soured cream
For the Gnocchi:
200g of fresh gnocchi
1 large knob of butter
1 tablespoon of olive oil
1 garlic clove, thinly sliced
Cut the steak into bite-sized chunks.
Put the flour and 1 tablespoon of paprika in a bowl, season and stir to combine.
Pop the steak in the flour and stir to coat it well.
In a large saucepan heat the olive oil and then add the floured steak and fry quickly to brown.
Add the onions, garlic, chilli, tomatoes, tomato purée, red wine vinegar, beef stock, bay leaves, lemon peel and 2 tablespoons of paprika.
Stir well to mix and add a little water.
Bring to the boil and then turn the heat down, cover and cook for 3 hours, stirring regularly to prevent sticking.
The sauce should reduce and thicken during cooking. You may need to add a little extra water as the end result should be like a thick stew – not too dry.
When the goulash is nearly ready heat some olive oil and a large knob of butter.
Lightly fry the garlic slices over a medium heat until slightly browned then add the gnocchi and quickly fry it, stirring continuously, until it is brown and crispy on the outside.
Gnocchi cooked like this is delicious – like tiny little roast potatoes, crispy on the outside and soft and fluffy on the inside.
When the goulash is ready, scatter with parsley and spoon over the soured cream. Serve with gnocchi.