Recipes

Goulash - The way it is served in my Parents' restaurant in Bavaria

Lard or olive oil
500 g onions, skinned and thinly sliced
1 clove of Garlic
3 Tbsp. Tomato puree
2 bags of stewing steak (1 kg), the original recipe is half beef and pork
2 Tbsp. paprika
500 ml stock
1 Tbsp. lemon juice
1 Tin of chopped tomatoes (optional)
4 Tbsp. soured cream

Heat the lard in a big flameproof casserole and saute the sliced onions and the garlic over a moderate heat until they are very soft and starting to caramelise, turning golden brown.

Scoop them out of the pan and into a warm dish. Brown the beef, a little at a time, on all sides. Put it, too, in a warmed dish. When all of the meat has been browned, replace it with the onions in the casserole, add the tomato puree and paprika, add the beef and stir well together. Season well with salt and pepper. Add the stock and lemon juice, and if you prefer the child friendly version, add a tin of chopped tomatoes. Cover with a lid and put it into the bottom left AGA or in a moderate hot oven for 1 and a half hours.

Allow to cool and store in the fridge or freeze. To reheat, take the casserole upto room temperature for 30 minutes, or defrost over night, bring it to a simmer on the hob and cook gently, lid off for 15 minutes.

Garnish each helping with the soured cream. You can serve this with noodles, mashed potatoes, bread or dumplings.

As with all stews you can make this at least a day in advance, and it freezes excellently. Any leftovers make a great soup. Just add stock and /or a tin of chopped tomatoes and add some veggies (cut into bite-size pieces and cooked beforehand).