I had the day off yesterday and so was able to go for a recipe that took slightly longer than normal. I love a bit of goulash and have blogged about it before –
and so was interested by this recipe that I found in the Radio Times last week. It’s an interesting variation on goulash, with no tomato, no lemon peel or bay leaves, but still plenty of paprika. (I’d avoid my mistake of chucking half a jar of paprika all over the kitchen floor, if I were you!)
Alberto said that he preferred this recipe to the normal goulash, so it seems like this was a hit! 😀
The recipe claims to be Italian, rather than Hungarian, and influenced by Austria – regardless of where it comes from, it’s tasty!
3 tablespoons of olive oil
2 large onions, peeled and sliced
100g of pancetta, cubed
Approximately a litre of vegetable stock
1kg of braising steak, diced
2 garlic cloves, sliced
1 teaspoon of cumin seeds, crushed
1 teaspoon of paprika (I also added ½ a teaspoon of smoked paprika, for extra flavour)
2 sprigs of thyme (I stripped the leaves from the sprigs and stirred them in.)
Heat the olive oil in a large saucepan and sweat the onions on a medium heat for about 5 minutes, stirring regularly
Remove the onions from the pan and set aside.
Add the pancetta to the pan and cook on a medium heat until coloured then remove from the pan and set aside. (It’s difficult to avoid the temptation of snacking on these lovely little cubes whilst they’re sitting there, just doing nothing. Best to set ’em aside somewhere out of sight!)
Return the onions to the pan, add about 3 tablespoons of stock and cook for about a minute until the liquid has evaporated.
Add the beef, increase the heat and brown the meat all over.
Add 100ml of stock, reduce the heat to low, cover with a lid and cook gently for about 30 minutes, stirring occasionally.
After 30 minutes, add another 100ml of stock and continue to cook for a further 30 minutes, stirring occasionally to avoid sticking.
Stir in the garlic, cumin, paprika, thyme and the pancetta. Add another 400ml of stock, cover and cook on a low heat for a further hour, stirring often and adding more stock as required.
Serve with crispy, fried gnocchi and garlic bread. Delicious!