Hungarian Goulash

Hungarian Goulash in its native form is a spicy soup with pieces of beef and potatoes, served as a main course.  Originally it was the regular diet of Hungarian cowboys tending the cattle herds in the 'puszta', the Hungarian flatlands east of the River Tisza. 

Near the end of the day one of the cownoys would put the basic ingredients into an iron cooking pot over an open fire and let it simmer there until it was time for their evening meal. There was nothing fancy about the dish and if you want an authentic, easily-prepared and tasty but simple meal you too should keep it simple.

This is what you need  for 2 adults (for a main coursel):

200g. brisket of beef (shank, shin or leg is also OK but may need longer cooking).
300g. potatoes, 
1/2 onion (c.50g.).
10g. lard or 2 tbsp cooking oil.
2 tbsp paprika.
1 clove of garlic,
1 tsp caraway seeds
Pinch or two of salt.Water

PREPARATION:

Wash the meat and remova all fat. Cut the meat into bite-size cubes, c.2 cm  sq. or whatever size you feel comfortable with.
Peel and chop the onion (as fine as you can).
Peel and chop or crush the garlic (as fine as you can).
Boil 2 pints of water for cooking. (You will not some more later.)


Method:

Heat the lard or oil and glaze the onions.
Add the beef and stir well until no longer raw-looking.
Add the paprika and stir well (do not allow to burn).
Add 2 pints of boiling water and stir. 
Add rest of ingredients but not the potatoes. 
Reduce heat and simmer until meat is nearly cooked (c. one and a half hours)

While the meat is cooking peel and dice the potatoes into bite-size cubes, c.2 cm or whatever you feel comfortable with and when the meat is nearly cooked (after c. an hour and a half) add them into the pot and add more boiling water to cover the contents of the pot. 
Cook for further 10-12 minutes until meat and potatoes are ready.
Remove from heat and let it stand for 10 minutes before serving.

TIP: Use above measures and volumes as a guide for your first attempt. Thereafter adjust to suit your taste. Much of the water will evaporate, the amount of lard or oil you use will determine how rich or thin the dish will be. 

Remember, this is supposed to be a simple dish of beef and potatoes.

UK cuts

US cuts

Chicken a la Basque with peppers

This dish started life as 'Chicken a la Basque' but over time I have altered it in so many ways that now it would probably be an insult to the Basques to call it that. I now call it 'Chicken a la SGK'. Basically it is a chicken and peppers stew with the usual and expected extras: olive oil, onions, garlic, a tomato (optional), paprika (the hotter the better), a potato or two (optional), half a bottle of your favourite wine (red or white) and, in the absence of chicken stock, a couple of chicken stock cubes.

I hate measuring things out when cooking. Consequently my dishes always taste slightly different from the last time. 

There is very little time needed for preparing the the dish. I diced two small onions (didn't have a large one) and 3 cloves of garlic. Washed the peppers and cut them into 2 x 3 cm strips. Peeled 2 small potatoes and cut them into 3 x 3 cm cubes, blanched and peeled a small tomato. The chicken breast, about 140gr, I diced into small bite-size pieces about 2-3 cm square.

I heated 4 tbsp of olive oil in a pan and when hot added the onions, garlic and chicken, stirring constantly for a couple of minutes until the chicken lost its pink colour and the onions turned transparent. Next, I sprinkled 3 tsp of paprika into the dish, and stirred things to coat the chicken pieces well with the paprika. 

Then I dissolved the chicken cubes in pint and quarter of boiling water and poured it into the pan, stired, and added the peppers, tomato and potatoes, gave it all a good stir again and allowed the dish to simmer until the meat was cooked - about 15-20 minutes.

You can be as creative with this dish as you fancy. For example, while the dish simmers you could boil a small cup of rice in a separate pan and use that instead of potatoes, or hard-boil an egg, quarter it, and serve it on top of the dish as garnish. 

And the wine? Drink it at intervals while cooking!


TIPS: 
Do not add salt if you are using stock cubes; cubes tend to be salty. 
Add less water if you want the dish to be less soupy.
Use onions and garlic according to taste.
But DO NOT skimp on paprika. It's what gives the dish its unique flavour.