Ingredients
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Olive Oil
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8 oz (250 g) smoked Pancetta
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3 lb 14 oz (1.75 kg) good quality stewing Steak
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3 tbsp plain Flour
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x 50 mm (2”) chunk of Ginger
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10 Juniper Berries
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4 Bay leaves
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8 optional Shallots
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4 Red Pepper
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6 fresh Thyme
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3 tbsp Tomato
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3 tbsp Paprika
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1 tbsp of Cayenne Pepper
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1 tbsp Caraway Seeds
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14 fl oz (400 ml) good quality dry red wine
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3 tbsp Red Wine Vinegar
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8.5 fl oz (250 ml) Beef Broth
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8.5 fl oz (250 ml) soured Cream
Directions
This snack is visually great and tastes as good as it looks. A full flavour Hungarian goulash that’s well worth the prep and cooking time. I often make the night before and leave to chill in the fridge. This creates a magnificent fusion of all the flavours and is so much tastier than straight out of the oven.
Steps
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1
Done
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Place a large saucepan on the hob on a medium heat and add a dash of oil. Now add the pancetta and cook for 4-5 minutes until the fat starts to colour, then add the peppers and optional shallots and cook for about 15 minutes, stirring often, until the vegetables are soft and sweet. |
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2
Done
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Coat the meat with the flour adding salt and pepper to taste, then set aside. |
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3
Done
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Now add the ginger, juniper berries, thyme leaves and bay leaves to the vegetables in the pan, then add the meat and mix gently on the hob for a further 8-10 minutes until the redness of the meat has disappeared. |
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4
Done
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Now mix in the tomato purée, cayenne pepper, paprika and caraway seeds, then stir for 3-4 additional minutes. |
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5
Done
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Next, pour in the red wine vinegar, red wine, and beef stock. Ensure that the meat is just covered in the liquid. Season and cover the surface with baking paper shaped to just fit inside the pan and bring to a simmer. Now cover the pan with a lid and cook over a low heat for 2½ -2¾ hours, gently simmering or until the meat is so tender that it is on the point of breaking apart with a fork. |
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6
Done
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Next, remove the baking paper and again season well. Adding a few pinches of salt will bring all the flavours together. Now break up the meat so the chunks start to separate into shreds. Stir in 6 tbsp of the soured cream. |
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7
Done
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Finally, spoon the goulash into warm bowls and scatter with any of the remaining thyme. Can be served with gnocchi, boiled or mashed potatoes and extra soured cream, lightly sprinkled with paprika for added oomph! |
