Wild Boar Goulash

Friday 9th January 2015

I wanted a recipe that was predominantly a red pepper sauce with sour cream, so I used this one.
It certainly had a very clear red pepper flavour. The wild boar was tender but a little dry, with a strong gamey flavour. The sauce was sadly rather sour, which we later put down to the rather poor red wine I used at the very start of the recipe. A good reminder that a meal is only as good as the ingredients, and that it is a bad idea to use cheap wine that simply doesn't taste nice. No need to use the best Pomerol, but you should always use a wine you would be happy to drink.

Goulash

Sunday, 9th January

Goulash - The Cookery Year p246.  Brown onions and floured stewing steak.  Add a glass of red wine and let it bubble away, then add enough stock to cover the meat.  Blend chopped tomatos, tomato puree, paprika and a little sugar and add that to the pot.  Simmer for two hours.  Didn't have any sour cream so I had to miss that out. Although heretical, I also added some diced celery root and the beginning and thinly sliced red pepper at the end, for textural variation.  Really tasty, but I added too much stock so the sauce could have been thicker.  Most of the meat was nicely tender but one or two pieces were a bit tough. Not sure why that would be.