Cooking For 1968 BEEF GOULASH

Press, Volume CVIII, Issue 31770, 29 August 1968, Page 3

Cooking For 1968 BEEF GOULASH

(By CELIA TIMMS) Seasonings make up the main difference between a Hungarian goulash and a New Zealand stew. These include garlic, paprika, a mild flavouring of caraway and sour cream. Another difference that encourages the rich, meaty flavour of goulash is the sparing use of waterjust enough to prevent the meat from sticking. This recipe for Beef Goulash is enough for six servings.

You will need:— 2 lb chuck or stewing steak 4 oz lard or good fat 1 lb onions j lb tomatoes 2 small green peppers 1 teaspoon caraway seeds 1 clove garlic 11b patatoes 1 dessertspoon red paprika stock

salt i pint sour cream. Method: Cut the meat roughly into 2in pieces. Heat the lard in a saucepan; chop the onions and fry them in the hot fat until transparent. Add the meat and cook for 5 minutes, stirring all the time. Add sufficient stock or water just to cover the meat. Cover tightly, and simmer for 30 minutes. If the liquid evaporates, add a very little more. Skin and quarter the tomatoes, chop the peppers, removing the seeds and pith, and add these, with the caraway seeds and crushed garlic. Simmer for a further 30 minutes. Dice the potatoes and add, with paprika and salt to taste. Add more stock or water to reach the top of the potatoes. Simmer 30 minutes longer. Just before serving, stir in the sour cream.