Today's new recipe was Hungarian Goulash, which to the uninitiated is a kind of casserole/stew made with paprika, black pepper and capsicums. The recipe I used also said to put in tomatoes, but I'm not sure how authentic that's supposed to be. And, er, apparently proper goulash is more like a chunky soup. But anyway, you get the idea.
It was quite nice, but took a while to make, what with having to make a trip to get some stewing steak because we didn't have any, spending rather longer than I'd like trying to get the can of tomatoes open and opting for puree instead (stupid can opener), and generally doing the messing about prefrying the steak, as you do. And the two hour cooking time, although we shortened it a bit because I was getting hungry. On the other hand, the recipe didn't quite use the last of the cooking wine, so I felt duty bound to finish it off while I waited for dinner to cook. I really am a cheap drunk. Whee!
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1 comment:
And did it taste good?
The wine/goulash.
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