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.