A few weeks ago my lovely friend Sarah gifted us a set of Recipes Around The World cook books ( a small selection of them are pictured above). I was delighted as they have a little bit of sentimental value for the boyfriend and I. Going back a couple of years, we found ourselves having to live apart due to unforseen circumstances. We stayed seperately with folks and friends and I guess in a way it was like being teenagers again. There wasn’t much opportunity to spend any alone time together. When Sarah asked us to house sit for a week ( and let us bring our dog too 🙂 ) we jumped at the chance. The small things we really took for granted as a couple such as cuddling up on the sofa with a dvd or cooking tea together were ours again to appreciate. Every evening we made something from the interesting Around the World recipe books in Sarah’s bookshelf, a tasty tagine from Morocco, a delicous creamy curry from Thailand, a steaming Russian stew. It was good to be a family again. 🙂
Time has passed and we are once more settled in our own place. Our friend has gotten married and two households have merged into one. Hence a big clear out of her and her hubbys belongings. The books have found a new home with us 😀
Last week we dipped into one of the books again and found a recipe for Hungarian Goulash. This was good timing actually as I had recently bought a tube of real Hungarian Paprika Puree from The Paprika Lady Company.
Ingredients ( serves 4 )
900g/2lb stewing beef
2 red peppers
300ml/half pint beef stock
3 cloves garlic
4tbsp mild paprika
4tbsp olive oil
2tsp mild chilli powder
salt and freshly ground pepper
half tsp dried marjoram
3 bay leaves
1tsp cumin seeds
We substituted the paprika and chilli powder with 1 tablespoon puree which was hot hot hot.:-)
1) Preheat the oven to 150°C/300°F/ Gas 2. Cut the beef into large cubes. Core, de-seed and chop the peppers.Melt the butter.
2) Blend the peppers until smooth. Poor in the stock and blend for 1min until combined.
3) Peel and chop the onions. Peel and slice the garlic. Heat the oil in an ovenproof casserole dish and cook the beef and onion for 5-10 mins until meat is browned and onions are softened. Add the garlic,paprika,chilli powder and pureed pepper. Bring to the boil.
4) Stir in seasoning, marjoram, bay leaves and cumin and bring back to the boil. Cover and bake for 1and a half/-2 hours, stirring twice during cooking, until the beef is tender. Remove bay leaves before serving.