It’s the day after my birthday and I’m feeling a tad, ahem, delicate. Maybe that fourth Ginny Hendrix cocktail at Camp and Furnace’s food slam wasn’t such a good idea. So. What to make to soothe my pounding head and settle my somewhat disturbed internal organs? I’m going straight to my comfort zone – my Hungarian family’s recipes. A great big steaming pot of Gulyás is needed.
This isn’t the goulash some folk will be familiar with – a Western version of this Hungarian classic turns it into a thick beef stew with all sorts of unnecessary additions. No, this is what I consider the proper version – a hearty soup with chunks of potato, meltingly tender beef and a spicy paprika kick designed to feed, soothe and invigorate. It’s hugely economical as well. I used 250g of lovely organic shin beef from Forster Organics (based in St Helens – www.forsterorganicmeats.com), which cost me all of £1.81.
The Antal Gulyás recipe (see end of post for a veggie version)
250g shin beef
1 large onion
1 red pepper
2 large baking potatoes
1 litre of beef or lamb stock
1 tsp caraway seeds
2 tbsp paprika
1 dsp of lard
Halve, then slice onion thinly til you have a tangle of half moon slices. Do the same with the pepper. Heat the lard in a deep, oven-proof casserole dish and add the caraway seeds.Once they start to pop and release their scent, add the onions and cook for 5 minutes over a low heat.
Cube the beef and add to the pot. Stir well to brown the meat and then add 2 tablespoons of paprika. Keep the heat low – be careful not to burn the paprika and add the red pepper. Season with salt and white pepper. Stir well and add the stock. Bring to a simmer, then cover and put into the oven to cook on a low heat – 160C/ 140c fan/ GM 2/ 325F for an hour.
Peel the baking potatoes and slice into thin chunks. Add to the soup and stir well. Leave to cook for another hour until the potatoes are tender. Taste and adjust seasoning if needed. Serve, steaming hot with a hunk of bread to dip. If you are feeling the need, add a heaped tablespoon of sour cream to each serving. Eat and feel much, much better.
Ps, haven’t forgotten the non meat eaters – you can make a fab vegetarian/vegan version substituting veg stock for the beef stock, olive oil for the lard and 500g of field mushrooms (the big chunky ones) for the beef. Use 1 tsp of dried dill instead of the caraway seeds and follow the recipe above.