Consuming Passions - Worldwide Events Managers

Goulash

Serves: 4

Notes

A Consuming Passions version of a Hungarian classic in which the tomatoes used are pre-roasted to add a little something extra, but that’s an optional step.

Ingredients

• 5 medium tomatoes (preferably vine-ripened)
• Extra virgin olive oil
• 1 tsp sugar
• Pinch salt
• Leaves of rosemary, thyme and oregano (or 1 tsp mixed dried herbs)
• 750g steak (rump, chuck or blade)
• Flour and white pepper for dusting
• 100g smoked bacon pieces
• 1 onion, roughly chopped
• 2 heaped tsp paprika
• 4 or 5 cloves garlic
• 1/2 tsp caraway seeds
• 1 tsp chilli sauce
• 200ml white wine
• 150ml chicken or veal stock
• 2 or 3 medium waxy potatoes, diced

Method

Cut tomatoes into thick slices. Put on lightly oiled baking tray. Sprinkle with the herbs, a little olive oil, sugar, salt. Lightly roast about 45 minutes at 150C. Cut meat into cubes, about 3 cm thick and dust in seasoned flour. Shake off excess by tossing in sieve. Pan fry bacon pieces, preferably in non-stick pan. Add a little oil and brown the meat pieces. Remove meat and bacon. Add to pan onion, garlic, caraway, chilli, paprika, white wine, and stock. Reduce a little over medium heat. Add roasted tomatoes, meat and bacon, and potatoes. Cover pan with non-stick paper, then lid. Reduce heat and simmer until cooked (about 1 1/2 hours, depending on size of cubed meat.)