I just booked tickets to Sweden for Christmas! Myself and Sof will be spending the big day with her family after she did Ireland last year. It's going to be my very first Christmas away from home so it should be quite different! I am looking forward to taking loads of shots of the food from over there and hopefully give you guys a different look at Christmas from another country!
Back to business, here is another winter warmer meal which I hope will keep you nice and toasty in this terrible weather we are having! Enjoy!
Hungarian Goulash
(Adapted from Delia Smith's Complete Cookery Course)
I'm not sure how authentically Hungarian this goulash is but it's the recipe we always cooked from and it always goes down well in my house! It's another great recipe to make ahead and pop in the freezer for a quick and easy dinner.
Serves 4
700g of steak pieces
2 large onions, chopped
1 clove of garlic, chopped
1 tablespoon of olive oil
1 generous tablespoon of flour
1 generous tablespoon of Hungarian paprika
400g tin of chopped tomatoes
A good pinch of sea salt and black pepper
A little sour cream to serve
Preheat the oven to 140oC/Gas Mark 1.
Heat the oil in a large casserole pot and brown the beef on all sides. Make sure not to put too much beef in all at once as it won't brown.
Transfer the meat to a plate and set aside.
Add the onions and garlic to the pot and fry until soft and golden.
Return the beef to the pot and stir in the paprika and flour to coat.
Add the tomatoes, salt and pepper and bring to a steady simmer.
Place the lid on the casserole pot and transfer to the oven to cook for about 2 hours.
Just before serving stir through a little sour cream to create a wonderful marbled effect!
Serve with some freshly cooked brown rice and some steamed veggies.
