Hungarian Goulash

Hungarian Goulash

Hungarian Goulash

  • Servings: 10-12
  • Difficulty: Easy
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Tasty Thursdays around the old homestead have kind of warped into “Pick a country and do one dish from that country”. How we got to the point of Hungarian Goulash is a bit of an inside joke however it works for tonight as I have, and I hate to admit it, never made this classic Hungarian dish before and because I haven’t I Googled it and decided to use this recipe which comes from Taste of Home Magazine with a very slight adaption from yours truly.

Here’s how we do this one.

Shopping list:

  • 2 1/2 pounds Stew Beef – cut into bite sized pieces
  • 2 cups Beef stock
  • 1 cup Sour Cream
  • 3 tbsp Canola Oil
  • 2 pounds Pappardelle noodles
  • 1/4 cup + 2 tbsp Flour
  • 1 10 ounce can Aylmers Original Accent tomatoes
  • 1 large White Onion – peeled, cut in half and sliced
  • 1 medium Yellow Pepper – rough diced
  • 1 medium Red Pepper – rough diced
  • 4 Garlic cloves – chopped
  • 6 tbsp Paprika
  • 3 tbsp Butter
  • Fresh Parsley – chopped for garnish
  • Salt and Pepper to taste

Putting it all together:

  1. Preheat the oven to 350° degrees.
  2. Toss the stew beef in the 1/4 cup of flour shaking off any excess.
  3. Heat the Canola oil in a medium sized stock pot and brown the stew beef in batches and set aside.
  4. To the stock pot add the butter, onions, garlic and peppers and saute for about 4 minutes. Remove the onion and pepper mix and deg-laze the pot with some of the Beef stock making sure to scrape up the Sucs (the little brown bits on the bottom of the pot).
  5. Add back the onions, peppers and beef mixing well. Add the remaining beef stock and the Aylmer tomatoes stirring well.
  6. Mix in the remaining flour and bring to a boil. Reduce the heat, cover and place in the oven for 90 minutes or until the beef is tender.
  7. Cook the noodles according to the package instructions
  8. Add the sour cream to the Goulash and heat through.
  9. Drain the noodles, plate and top with the Goulash.
  10. Garnish with Parsley

There you have it another “simple but tasty recipe for the grilling season and beyond.”

Until next time……..

                           Bon Appetit 

Crispy Top Cumberland Pie

Crispy top Cumberland Pie

Crispy Top Cumberland Pie

  • Servings: 5
  • Difficulty: Easy
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My grandson had decreed at some point that Tuesdays would be known as “Taco Tuesdays” as he loves his Tacos and ever since Old El Paso™ introduced Taco Bowls he loves them even more however for me (don’t get out the noose) having Tacos every week is a bit tiresome and boring so my lovely and brilliant wife suggested Tasty Tuesdays as an alternative. So in honour of her suggestion and as a nod to her country of birth, England, we are doing a Crispy Top Cumberland Pie.

Cooks note:  This is a great make ahead dish and will last for 2 days in the refrigerator or 3 months in the freezer.

Here’s how we do this one.

Shopping List:

  • 2 pounds Stew Beef – cubed
  • 2 pounds Yukon Gold Potatoes
  • 2 small Yellow Onions – chopped
  • 2 large Carrots – chunky sliced
  • 1 Leek, white part only – chopped
  • 2 tablespoons Canola oil
  • 5 Bay leaves
  • 2 Thyme sprigs
  • 2 tablespoons Butter
  • 2 tablespoons All Purpose flour, Worcestershire, Tomato Puree
  • 2 tablespoons liquid Beef Base
  • 2 1/2 cups Beef broth
  • 1/4 cup grated Parmesan
  • 3/4 cup Shredded Cheese
  • Salt and Pepper to taste

Putting it all together:

  1. Preheat the oven to 350°
  2. Heat the oil in a large Dutch oven and add the onion, celery, carrots, bay leaves, Thyme and butter and cook for about 10 minutes. Stir in the flour, followed by the purée, Worcestershire sauce and liquid beef base.
  3. Add the beef stock stirring well then add the stew beef. Bring to a boil, cover and put in the oven for 2 /12 hours.
  4. While the meat is braising cook your potatoes until they are about 3/4’s done and then add them to an ice bath to stop the cooking process.
  5. When the meat is fork tender transfer it to a baking dish. Slice the potatoes into 1 cm (.039 inches) rounds and place on the meat. Season with salt and pepper.
  6. Sprinkle on the Parmesan and the Shredded cheese and put back in the oven for about 20 mins or until the shredded cheese has melted and the gravy is bubbling.
  7. Enjoy

There you have it another “simple but tasty recipe for the grilling season and beyond.”

Until next time…….

                           Bon Appetit