Goulash of beef

Press, Volume CXII, Issue 32941, 13 June 1972, Page 9

Goulash of beef

Goulash of beef is another warming beef casserole in which the meat is cooked in burgundy and flavoured with paprika and herbs. For four to six you need:— lj-21b lean beef steak 2 large onions 2 large tomatoes or 1} cups canned tomatoes 1 pint good beef stock } cup burgundy 1 level teaspoon mixed herbs Paprika; salt; lemon juice Method: Cube meat after removing any excess fat and fry in oil or fat with the sliced onions until browned; add flour and stir until well blended. Transfer to casserole and add the stock, tomatoes, herbs and enough paprika to flavour, salt and a little pepper. Cover and cook in moderate oven for about 2 hours. After an hour of cooking stir in the wine and a good squeeze of lemon juice and test for seasoning. Top with rings of piped mashed potato about 15 minutes before serving and return to a hotter oven (without lid) to brown potato. Fill potato rings with cooked green peas immediately before serving.

Pineapple lamb casserole has a pleasing piquancy of flavour and can be made from the cheaper cut of lamb or hogget stewing chops. For four yon need:— 4 large stewing or shoulder chops 8 chippolata sausages 8 mushrooms 4 slices pineapple 4 cup pineapple juice Salt and pepper Method: Trim the chops of any excess fat and fry until golden brown on both sides. Lightly brown sausages and place both meats in casserole. Lay a pineapple slice on each chop. Leaving mushrooms whole, peel and add with a small piece of butter in each. Sprinkle liberally with salt and .pepper and pour on the pineapple juice. Cover and bake at 350 for about 1J hours or until meat is tender.