Goulash by Lucas Hollweg
Lucas Hollweg, The Times November 2010
Food for crowds
Make this the day before, so everything has a chance to get acquainted. Don’t let people skip the sour cream — it’s part of the flavour.
Yield: 12 Servings Ready in moments
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|some olive oil|
|400 gsmoked pancetta; preferably from a whole slab, or dry cured smoked streaky bacon, cut into small cubes|
|8 medium onions; peeled and thinly sliced|
|5 red peppers; seeded, deribbed and thinly sliced|
|2.5 kgstewing steak; trimmed of fat and cut into 3 cm pieces|
|some salt and freshly ground black pepper|
|8 clovesgarlic; chopped|
|4 whole cloves|
|12 juniper berries; flattened|
|8 bushy sprigsthyme|
|4 tbsptomato puree|
|4 tbspsweet mild paprika; plus extra to serve|
|3 decent pinchescayenne pepper|
|1.5 caraway seeds|
|600 mldry red wine|
|4 tbspred wine vinegar|
|400 mlbeef stock|
|some soured cream|
|1 loafrye bread; to serve|
Goulash by Lucas Hollweg Preparation
Put a big saucepan on the hob and add a splash of oil. Throw in the pancetta and cook over a medium heat for 4-5 minutes until it has released its fat and started to brown. Mix in the onions and peppers and cook for 15 minutes, stirring often, until the vegetables are soft and sweet.
Toss the steak with the flour and some salt and pepper. Add the garlic, cloves, juniper, thyme and bay to the vegetables, tip in the meat and stir over the heat for another 5-10 minutes. Mix in the tomato purée, paprika, cayenne and caraway seeds and stir for 2-3 minutes more.
Tip in the red wine, vinegar and stock. Season well and cover the surface with a circle of greaseproof paper. Bring to a simmer, then cover the pan with a lid and simmer over the lowest heat for 1¾-2 hours, until the meat is tender. Leave to cool.
Next day, bring it back to a simmer and bubble gently with the lid on for 30-45 minutes, until the meat is on the verge of collapse.
Season well to bring the flavours together. Break up the bits of meat with big spoons, so the chunks start to separate into threads and shreds. Stir in 6 tbsp sour cream.
Ladle the goulash into deep bowls and top with a blob of cream and a light dusting of paprika. Serve with slices of rye bread.
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