Beef Gulasz with Caraway

I came across this recipe recently which uses Gouda cheese with soured cream to thicken the sauce – it works really well and I will be trying this in other recipes.

Ingredients

400g – 500g braising steak – cubed

200g – 250g of mushrooms (chestnut type are good) – sliced

2 large onions – chopped

300ml of chicken stock (can be from a cube or concentrate)

3 tablespoons of caraway seeds

1 -2 tablespoons of plain flour

50g of Gouda cheese – chopped into small cubes.

3 tablespoons of soured cream

Sunflower oil for frying

Salt & pepper to taste.

Flat-leafed parsley to garnish – chopped

Method

Pre heat the oven to Gas Mark 3 – 1600C

On a large plate mix together the flour, salt and pepper.

Coat the meat cubes lightly in the flour mixture and brown these in the oil in a hot frying pan.

Place the beef into a casserole dish.

Lightly fry the onions and mushrooms in the frying pan and then add them to the beef.

 

 

Add the stock and caraway seeds to the pan.

Put on the lid and cook in the oven for around 3 hours until the beef is tender.

Before serving stir in the cubes of cheese and the soured cream and mix well into the sauce.

Garnish with flat-leafed parsley.

Served here with mashed potatoes on Royal Doulton – Carnation – 1982 – 1998.

Pork Gulasz with Kohlrabi

A Polish gulasz (casserole) is often very simple and besides onions may just contain one other vegetable; however though simple they are very tasty!

This one is made with shoulder pork and kohlrabi and at the end I have given suggestions for several other similar vegetables which can be used instead.

 

Kohlrabi

 Ingredients

500g Pork shoulder

1 large or 2 small kohlrabi

2 medium onions

250ml chicken stock – can be from cube or concentrate

2 tablespoons of plain flour

1 tablespoon of caraway seeds

Salt & Black Pepper.

Oil for frying

Chopped dill or flat leafed parsley to serve

 

 

 Method

 

 

 

 

 

 

 

You will need a lidded casserole dish.

Pre heat the oven to Gas Mark  3 – 160°C

Roughly chop the onions.

Peel and chop the kohlrabi.

Cut the pork into cubes and coat the pieces in a mixture of flour, salt & ground black pepper.

In a frying pan heat the oil until it is hot and fry the pork until all the sides are sealed.

Add the chopped onions and fry them all together for a few minutes.

 

 

 

 

Place the pork and onions into the casserole dish.

Add the chopped kohlrabi and the stock and place the dish into the oven.

After 2 hours add the caraway seeds to the dish and stir.

Add more stock if you think it is evaporating too much.

You will need to cook this in the oven until the meat is tender which will be between 3 to 4 hours.

 

 

 

 

The serving dish is by Alfred Meakin with  a  lid with lovely blue cornflowers & wheat on it.  The pattern is called  Jayne and is from the 1950s.

The gulasz is here served with mashed potatoes on Carnation by Royal Doulton. 1982  – 1998

It also goes well with hefty style pasta, boiled rice or cooked buckwheat.

Tip

You can make this a day ahead and then re-heat the next day for at least one hour with extra stock if needed.

Alternatives to kohlrabi

You can use the following in place of the kohlrabi:

  • diced white turnip,
  • chopped parsnips,
  • chopped celeriac ,
  • whole radishes,
  • florets of cauliflower.

Pork & Sauerkraut Gulasz

This dish has 3 all time Polish favourites in it –  pork and sauerkraut as well  as caraway seeds.

The sauerkraut in this dish does not have any hint of “sour” and is just wonderful.

Ingredients

500g to 600g of shoulder or spare rib pork cut into cubes

Around 450g of sauerkraut – this is half a large jar or a small jar if you can find these.

IMG_20150711_183051570_HDR

 

 

 

 

 

 

2 onion – finely chopped

2 cloves of garlic – crushed

1 teaspoon caraway seeds

350ml chicken stock – can be made from stock cubes

2 tablespoons of plain flour

Salt & ground black pepper

Oil for frying

2  tablespoons of soured cream

Chopped flat leaf parsley to garnish

Method

Put the sauerkraut in a saucepan and cover it with water, bring it to the boil then simmer gently for about 10 minutes and then drain the sauerkraut.

20170110_082627

 

 

 

 

Pre heat the oven to Gas Mark 3 – 1600C

On a large plate mix together the flour, salt and pepper.

Coat the pork cubes in the flour mixture and brown these in the oil in a hot frying pan.

pork

Place the pork into a casserole dish.

Lightly fry the onions and garlic in the frying pan and then add them to the pork.

20170110_083735

 

 

 

 

Add the sauerkraut and the caraway seeds to the casserole dish.

Mix the ingredients together and add the stock.

Put the lid on the dish and put it in the oven and cook till the meat is tender about 2½ to 3 hours.

img_20161217_123646310_hdr

 

 

 

 

 

 

 

Stir in the soured cream and then sprinkle the chopped parsley on top.

 

Serve with boiled potatoes.

Served in Cadiz, 1964 – 1970 by J & G Meakin

Gulasz

The word gulasz comes from the Hungarian gulyás and is the word for a casserole or stew.

In Hungary the meat would most likely have been beef but in Poland it is either pork or beef.

When beef is used it is usually called węgierski  – Hungarian style.

As stewing steak used to be more readily available in England than casserole pork my mother made this with beef.

I make this with either beef or pork, both are delicious as the slow cooking and tomato purée give an intense rich flavour.

Classic Gulasz

Ingredients

500g stewing beef or shoulder or spare rib pork

2 onions

2 cloves of garlic

2 tablespoons of tomato purée

250ml chicken stock – can be made from stock cubes

2 teaspoons of (sweet) paprika (not smoked)

1 bay leaf

2 tablespoons of plain flour

salt & ground black pepper

oil for frying

 

Method

Pre heat the oven to Gas Mark 3 – 1600C

Roughly chop the onions and crush the garlic.

img_20161215_143237495

 

 

 

 

 

 

Mix the tomato purée and the paprika into the stock.

img_20161215_142655586

 

 

 

 

 

 

Cut the meat into cubes and coat the pieces in a mixture of flour, salt and ground pepper.

Beef Coated in Plain Flour, salt & pepper
Beef Coated in Plain Flour, salt & 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.

img_20161215_144305409

 

 

 

 

 

 

Add the onions to the meat then add the bay leaf and some more ground pepper.

Pour the stock mixture into the casserole dish and put on the lid.

 

img_20161217_123646310_hdr

 

 

 

 

 

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.

Classic Beef Gulasz

 

Serve with potatoes, hefty style pasta or boiled rice as well as salads such as:

If served on top of a large, breakfast plate sized potato pancake this is known as a

węgierski placek  – Hungarian pancake.

Tip

Make this a day ahead of when you need it, cook the dish for at least 3 hours and leave it to cool.

The next day cook it again for at least 1 hour, you might have to add a little water or stock but not too much, the sauce should be thick not watery.

Using a slow cooker

Nowadays I often make gulasz using a slow cooker instead of the oven.

I made a gulasz using pork shoulder and cooked it in the slow cooker for 8 hours.

 

 

 

Pork gulasz served in a dish by J & G Meakin Studio Pottery

Unknown Design Name

Luxury Style Gulasz 

All houses in Poland have cellars and even people living in block of flats have a cellar area of their own; if you ever get the chance to look in these you will find that they are filled with: jams, preserves, bottled fruit and vegetables, sauerkraut and salted gherkins.

Bottled sweet red peppers in brine are often found amongst these jars.  The addition of the peppers from one of these jars to the gulasz makes it even better.

Of course if like me you do not have the home-made variety you can buy these from most delicatessens or supermarkets now.

One Of My Two Cellars

 

img_20161205_074039868

IMG_20150819_064345546

 

 

 

 

 

 

You can use fresh red peppers and I use these when they are plentiful, either will make a delicious gulasz but I think I like ones with the bottled peppers best.

The recipe is a variation on the classic gulasz but you have to use less stock or you will end up with it being too watery due the water content of the peppers – especially the fresh ones.

Ingredients

500g stewing beef  or shoulder or spare rib pork

2 onions

2 cloves of garlic

3 tablespoons of tomato purée

150ml chicken stock – can be made from stock cubes

2 teaspoons of (sweet) paprika (not smoked)

1 bay leaf

Jar of bottled red peppers or 3 to 4 fresh red peppers

2 -3 tablespoons of soured cream

2 tablespoons of plain flour

Salt & ground black pepper

Oil for frying

Paprika to dust on the top

Method

Pre heat the oven to Gas Mark 3 – 1600C

Roughly chop the onions and crush the garlic

Mix the tomato purée and the paprika in the stock

If using the bottled peppers cut them into long strips and then cut these into halves

 

If using the fresh peppers, cut them into long strips, de-seed them and cut these into halves

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

Add the peppers to the dish and mix the contents together

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 to 4 hours but often I find it needs longer.

 

 

 

IMG_20150826_153257903

When you are ready to serve the gulasz, mix in one to two tablespoons of soured cream and then put the other tablespoon of soured cream on top in the centre and dust some extra paprika on this.

 

 

Serve as for the classic style gulasz.

Here served in a dish by J & G Meakin – Topic from 1967