Friday, 12 February 2010

Half-imagined goulash

Now, this is sort of meant to be a goulash, but the only recipe I have for goulash is from Bram Stoker's Dracula, where Jonathan Harker describes it as being 'beef with paprika, good but very thirsty', so I've improvised.

2 onions, 1 white, 1 red, chopped
2 red peppers
2 smallish courgettes
1 can of thick cut chopped tomatoes
a gratuitously large squeeze each of tomato and garlic purees
1 heaped teaspoon La Chinata smoked sweet paprika
1.5 teaspoons of regular paprika
Diced steak - however much you're wanting/can afford
Small lump of leftover chorizo caserno

Start by gently sauteeing the chorizo to let out the lovely juices and oil, and then add the diced steak and let it seal.

Add the onions, put the lid on, and cook til everything is gently softened and browned. Add the garlic and let it cook in.

Add everything else - veg, tomatoes, tomato paste, spices - stick the lid on and let it cook til the vegetables are cooked through and the sauce is bright red, thick and bubbly.

Serve with steamed rice and some soured cream if you've got it.

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