What should you be cooking this month? I’ve always loved goulash and would definitely list it among my top casserole recipes, but now, since the advent of the spicy, deep-flavoured smoked pimentón from southern Spain, goulash has an even greater appeal. I love this served with whole-grain brown rice cooked with onion, and some delia smith hungarian goulash recipe green cabbage or spicy red cabbage.
You can also watch how to make Onion Rice in our Cookery School Video, just click the image to play. Note: If you prefer a milder goulash, use two tablespoons of sweet, mild, smoked pimentón. If you have trouble tracking down smoked pimentón, try www. Then brown the cubes of beef on all sides, cooking a few at a time. They need to be a good, deep nutty brown colour. As they brown, transfer them to a plate, using a draining spoon.
Now, with the heat turned down to medium, stir in the onions and cook them for about 5 minutes, or until they begin to brown and caramelise at the edges. Then stir in the garlic and return the meat to the casserole. Next, sprinkle in the flour and pimentón and give everything a stir to soak up the juices. Now, add the bay leaves and the contents of both tins of tomatoes, and season well with salt and freshly milled black pepper. Let it all come slowly up to simmering point. Then cover the casserole with a tight-fitting lid and transfer it to the middle shelf of the oven to cook very slowly for exactly 2 hours.
Then, when the 2 hours are up, stir the chopped peppers into the goulash, replace the lid and cook for a further 30 minutes. Just before serving, take the casserole out of the oven, let it stand for 5 minutes, then stir in the soured cream to give a lovely marbled, creamy effect. Finally, sprinkle over a little more pimentón, and serve straight from the casserole. Win 1 of 4 Canadian Maple Syrup Hampers To kick start 2022, we’ve teamed up with Maple from Canada for your chance to win a maple hamper filled with essential store cupboard ingredients, plus a copy of Cooking with Maple, naturally. Felicity Cloake’s perfect goulash: sour cream optional.
European chilli con carne, if you like. To be honest, the two dishes are not dissimilar, both characterised by a generous amount of brick-red paprika, a spice that only became popular in Hungary in the early 19th century, and which sets them quite apart from all the other beef stews you could choose to warm up a chilly spring evening. Although almost any meat can be given the goulash treatment, including pork, poultry and game such as rabbit, beef is perhaps the original, if you believe the cowboy story, and certainly the most popular candidate. Although the pimento pepper is a native of the new world, Hungary can fairly claim credit for its dried form, paprika.