Gulasz myśliwski

• Having made sos myśliwski – Hunter’s sauce. 
• I thought how good this would be to make into a gulasz.
• Cubed braising beef or shoulder pork would be super for this.

Ingredients 

• 400g cubed braising beef or shoulder or spare rib pork
• 4 slices of  thick cut smoked bacon – chopped
• 150g – 220g  of fresh mushrooms – sliced or quartered
• 3 large gherkins – chopped into cubes
• 1 – 2 tablespoons of plain flour.
• 2 tablespoons of tomato purée
• 2 onions – chopped
• 3 cloves of garlic – chopped
• 3 grains of of allspice
• 5 peppercorns
• 1 teaspoon of of ground paprika
• 1 teaspoon of hot ground paprika
• 2 bay leaves
• 2 teaspoons of made mustard.
• 500ml of vegetable or chicken stock
• Salt and pepper
• Sunflower oil for frying

Method

• Pre heat the oven to Gas Mark 3 – 160⁰C
• Mix the tomato purée, allspice, paprikas and mustard into the stock.
• Cut the meat into cubes and coat the pieces in a mixture of flour, salt and ground pepper.
• In a frying pan heat the oil until it is hot and fry the meat until all the sides are sealed.
• Place the meat into a casserole dish.
• Fry the garlic and onions in the frying pan, adding some oil if necessary but trying not to use too much or the dish will be greasy.
• Add the onions to the meat then add the bay leaf and some more ground pepper.
• Melt the butter and fry the mushrooms for a few minutes.
• Add the mushrooms to the meat.
• Add the gherkins,
• Pour the stock mixture into the casserole dish and put on the lid.
• Cook in the oven until the meat is tender, this could be about 3 ½ hours  to  4 ½ hours but often I find it needs  longer.
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• I find that this is better cooked on one day and then reheated on the next.
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• Serve with boiled potatoes, mashed potatoes or rice.
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• Note – As the gherkins cook down – next time I would add them in the last hour of cooking.
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• Of course, this is reminiscent of Bigos, which is usually called Hunter’s Casserole – but here without the cabbage and sauerkraut.