Gulasz myśliwski

  • Having made sos myśliwskiHunter’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.