On Thursday evening I was popping out to see my friend Abigail at about 9, but I fancied cooking dinner for Alberto and I first. I was in the mood for something stew-ish and so I footled around on the BBC website and found this lovely little recipe.
We’d both had both chicken and lamb earlier in the week so a recipe with both beef and pork was a good option. And a version of goulash that only took about 40 minutes was a godsend. It normally takes about 2½ hours! I was worried that the flavours wouldn’t come through properly with such a comparatively short cooking time but the end result was very tasty.
I served it with fried gnocchi and garlic bread.
1 tablespoon of vegetable oil
A knob of butter
700g of beef sausages, chopped
300g of chorizo, chopped
2 onions, finely sliced
1 garlic clove, chopped.
2 tablespoons of plain flour
1 tablespoon of smoked paprika
2 red chillies, finely chopped
1 red pepper, deseeded and finely sliced
250ml of beef stock
2-3 tablespoons of soured cream
1 tablespoon of chopped fresh parsley
Preheat the oven to 150C
Heat the oil and butter in a large saucepan and fry the beef sausages and chorizo for 5-7 minutes, or until browned all over.
Remove the sausages and chorizo from the pan using a slotted spoon and set aside.
Fry the onions and garlic in the same pan for 3-4 minutes, or until softened. Then stir in the flour and cook for a further 2-3 minutes.
Add the paprika, chillies and sliced pepper and stir until well combined.
Pour in the beef stock, return the beef sausage and chorizo to the pan and then transfer to an overn-proof casserole dishc.
Loosely cover with foil and cook in the oven for 30-35 minutes.
Remove the lid from the casserole and stir in the soured cream and parsley until well combined.