Big Pot Goulash

A Big Pot Goulasch

Ingredients:

2kg of half and half Gulasch meat from the butcher, or cut up your own from quite lean pork and beef (a bit of fat is ok)

3 carrots diced small

1 slice of celeriac diced small

2 small leeks white only diced small

100g of speck (or diced bacon) diced

1 large onion diced not too small

3 cloves of garlic (or 1 level tsp. of garlic powder) crushed and chopped

3 large red bell peppers (red Paprika) cored and diced (15mm dice)

4 diced tomatoes (seeds removed and sliced)

1 ltr of beef stock

1 dsp of tomato puree

1 tsp. of sweet chilli powder

1 tsp. of hot chilli powder

1 tsp. of smoked chilli powder

½ tsp. cumin powder

½ tsp. Fenchel seeds

1 tin of passiert tomatoes with herbs

1 tin diced tomatoes

6 roasted paprika (out of a jar) sliced

1 bottle of Rama cooking cream (or 1 tub of sour cream)

Salt and pepper to taste

2 to 3 tbsp. of flour

Neutral oil for frying

METHOD:

Heat the oil in a frying pan, fry the speck and onions together until the onions are translucent, remove and set aside in a large bowl.

Dust the goulash meat with flour and plenty of salt and pepper, put these into the frying pan adding more oil is requires, brown over a high heat, transfer to  the bowl with the onions. Only do enough at once that can only cover the bottom of the pan, I used the frying pan and the pan that I would eventually cook the goulash in to do this.

Add all of the goulash meat, onions and garlic to the large pan, add the diced root veg. 

Deglaze the frying pan with 500ml of beef stock and add this to the large pan, add the tomato puree and stir in, bring to the boil and add the paprika powders, cumin and fenchel, mixing well. 

Add the rest of the stock and both of the tins of tomatoes, return to the boil, lower the heat, lid on and simmer for 15 mins, add the diced bell peppers and tomatoes, return to a simmer and allow to cook until the meat is tender, add the sliced roasted pepper strips and the cream, warm through.

Ready serve with parsley potatoes (on the first day and large noodles the second day) you will have enough to feed 5 hungry adults and an 18 month old child (he eats everything) for two days.