This week we feature a recipe for Goulash from a guest contributor Master B.

We would also be happy to feature your own personal favourite recipe but do remember that you should not submit anything which may be copyright.

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This is perhaps not the most authentically Hungarian recipe,
but it does have the advantage of being cheap and extremely simple
to prepare and make:

Serves Two

• 400g diced pork (or 2 pork steaks, diced)
• One large potato, cut into 2-inch dice
• One large onion, peeled and coarsely chopped (or 4 baby
  
  onions, peeled but left whole)
• Six garlic cloves, peeled and halved

Sauce

• 3 tbsp tomato pureé
• 1½ tbsp paprika
• 1 tsp chilli powder (optional)
• 1 tbsp balsamic vinegar (optional)
• 1 heaped tsp white sugar (optional)

To Serve

• Soured Cream
• Crusty White Bread (a sliced farmhouse loaf is ideal)
• Blanched¹ green beans or mange
  tout

1. Pre-heat the oven to 180°C/350°F/Gas Mark 4.
2. Arrange the prepared pork, potatoes, onion and garlic in a
   shallow heat-proof dish.
3. Stir together the sauce ingredients, topping up to
   ²⁄₃ pint with water. Add balsamic
   vinegar to richen the colour of the sauce, but, if you do, be sure
   
   to add sugar in order to take off the acidic 'edge'. Pour the
   
   sauce over the other ingredients and mix thoroughly.
4. Cook, uncovered, in the oven for 40 minutes, stirring once
   
   halfway.
5. Serve with a generous dollop of soured cream, crusty bread and
   
   fresh green vegetables.

Enjoy

The Recipe Archive

Master B

10.10.02 Front Page

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