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

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Goulash

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

Ingredients

  • 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

Procedure

  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
    23 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.

smiley - rose Enjoy

The Recipe Archive

Master B

10.10.02 Front Page

Back Issue Page

1Plunged briefly (for no more than a minute)
into boiling water.

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