RECIPE: A hearty Hungarian classic

Beef Goulash
Beef Goulash
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We’re back in the kitchen with the University of Derby Buxton’s chef lecturer Robert Stordy, who has served up another tasty offering.

Beef goulash (serves 4)

In the Kitchen with Rob Stordy. Rob is University Chef of the Year 2012'Rob Stordy preparing dish with University of Derby Hospitality and Culinary Arts students

In the Kitchen with Rob Stordy. Rob is University Chef of the Year 2012'Rob Stordy preparing dish with University of Derby Hospitality and Culinary Arts students

Ingredients

500g diced beef

30g lard or oil

100g onions, chopped

25g flour

15g paprika

25g tomato puree

750ml brown stock

2 bay leaves

4 potatoes, diced or sliced

60ml sour cream or yoghurt

Method

1) Lightly season the beef, pass through flour and fry quickly in hot lard or oil until light golden brown. Add the onions and sweat for a few minutes

2) Place the meat and onions into a saucepan; add the paprika, tomato puree and stock. Bring to the boil, cover and simmer for about 1½hrs or until the meat is tender

3) Add the potatoes and cook. Skim when necessary

4) Serve with sliced cooked beetroot, drizzle with sour cream, sprinkle with chopped parsley. Accompany with braised red cabbage

Braised red cabbage

Ingredients

300g red cabbage, shredded

50g butter

125ml vinegar or red wine

100g cooking apples

10g demerara sugar

Salt and mill pepper

Method

1) Place the cabbage, vinegar, sugar and butter in a stainless steel saucepan

2) Heat gently and season, cover with buttered paper and place in the oven at 150-180˚C for about 1 hour.

3) Add the apple and continue to cook for a further 30 minutes. Add a little vegetable stock if needed during cooking.