Beef Goulash/Gnocchi *

[DAG]

PRINTABLE RECIPE: www.freewebs.com/dagsstudio3/BEEF%20GOULASH.pdf

OK 0/10 for presentation, but this is an everyday situation in the real world not Master Chef tv programme. ;D

I adapted and simplified the Gary Rhodes recipe to suit out taste and needs.

Ingredients (for quantities just use your own judgement to taste)

Braising steak
Smoked paprika powder (hot) if possible or maybe sweet paprika and add chilli to taste
Onions chopped
Gallic if you wish
plain flour
tomatoes chopped, fresh if possible or about a tin and tomato puree
Beef stock - 2 stock cubes made up to suit

For the Gnocchi:
Mashed potato
2 sweet peppers any colour
Chopped Parsley
Parmesan cheese
Plain flour
Olive Oil
1 egg
Butter for frying

We used a slow cooker for the Goulash but just cook the steak and onions in your usual way and remove any excess fat, but bear in mind that after the following ingredients have been added it should be simmered for at least an hour:

Garlic if using
Paprika
Tomatoes

The Gnocchi can now be made while the Goulash is cooking. Make up mash potato as if you were making bubble and squeak, lightly cook the sweet peppers and add to the mash, also add chopped parsley and parmesan and the egg to make a sticky but firm mixture by adding the appropriate amount of plain flour and/or olive oil. Make up small dollops of it as you fancy, flatten them a bit so that they are not more than about 2 cms high and pan fried lightly on both sides for a light golden edge. The recipe called for poaching them first, I didn't bother.

Serve with parsley and paprika sprinkled over the meat.....I didn't both with that either.

[DAG]

PRINTABLE VERSION: www.freewebs.com/dagsstudio3/BEEF%20GOULASH.pdf

Finished up the rest of it today and perhaps 1/10 for presentation this time.....getting better? ;D

Served more or less as suggested with sprinkled Parmesan, chopped Parsley and a dollop of creme fraiche.

Arney said she could live on that alone!

[kedigato]

Both presentations look extremely delicious and just the meal to tuck into on such a cold winter day.

As for the "a tad of this, a spoonful of that" and all arranged and lost in the middle of a huge plate......., and have you all ever noticed how the chef touches and moves the food around by hand? By the time that the meal arrives at your table, it is half cold already.

Agree with you, DAG, it does look nicer with the parsley, Parmesan and Creme Fraiche.

This meal is definitely going to be on our table very soon.

[DAG]

Thank you, if anybody wants the original recipe I will post it up but it is very complicated and didn't taste any different to us. It involved simmering for two and half hours although in our case this was taken care of by the slow cooker method, and the Gnocchi was rolled into 2cms balls and poached for 5 minutes before lightly frying, I suppose to make them look better. I found that fiddly to do and got into a real sticky mess, and to me was totally unnecessary.

So yes, as you say you can spend more time on presentation but then it gets cold.

But I think that all recipes are just a guide and everyone should adapt to suit their style and taste.

[kedigato]

Jan 31, 2010 14:53:41 GMT DAG said:

But I think that all recipes are just a guide and everyone should adapt to suit their style and taste.

That's what I think, too, and shall stick to your recipe instead of the original one since you said it tastes the same but involved a sticky mess.

[kedigato]

This is what we are going to have for dinner tomorrow. Shall let you know how it turns out.

[DAG]

Hope it comes out well for you, I would stick to what you normally do as much as possible then you know what to expect.

I just told Arney and she said "Oh we have got beef in the freezer we could have that tomorrow!"............so maybe! ;D

[capney]

Yummy. This is worth investigating me thinks. Something for the new slow cooker.

[DAG]

OK, will post up instructions for slow cooking in the recipes >slow cooking thread