Monday, 27 September 2010

A Variant of Hungarian Gullasch

I have been looking forward to the fall for two reasons: my new pair of boots and wintery cooking aka. stews and roasts.  The following recipe is inspired by the well-known Hungarian gullasch dish.  It's quick to put together, but needs to cook for about hour to get the best result. Spicy, filling and it warms you up from the inside - perfect for dinner or Sunday lunch on a cold winter's day.

To feed 4 people:
olive oil
2 chopped onions
2 chopped cloves of garlic
1 chopped fresh chilli pepper
1 chopped sweet pepper
1 diced bell pepper
3 chopped carrots
2 chopped leeks
1 can of tomatos
500g of diced beef
smoked paprika (picante pimenton)

1. Heat some oil in a big pot.  Add the chopped onions, garlic and chilli pepper.  Fry for a few minutes before adding the beef.  Once the beef is brown add 1 teaspoonful of paprika and 2 teaspoonfuls of smoked paprika.  Stir it well.

2. Add the rest of the chopped vegetables.  Fry for a few minutes.  Add salt and pepper.

3. Add the canned tomatos and 0.4L of water. Bring to a boil, then turn down the heat and let it simmer for 45 mins to 1 hour.

Service with rice, bread, mashed potatos or boiled potatos.

This recipe can also easily be stretched by adding extra tomatos and vegetables.

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