Andys fifty years birthday Praha goulash dish by MaFe
From the Andy meets MaFe in Copenhagen blog
At the visit I had here in Copenhagen from our friend Andy, I made a Praha inspired goulash, and I could hear there were a wish for a recipe, since I made the goulash from my head and feelings, I can’t give you a copy of the recipe, but I have tried to write you a recipe from the memory.
(If you think did he not write ragout in the last blog you are correct, and I was wrong, in Praha they call it goulash).
This picture was not taken by me!
MaFe’s Praha goulash.
Beef meat 500 – 1000 gram (I used filet, but any piece will do as long as you cook it long enough).
3 cloves of garlic
1 can of tomatos
1 little can of concentrated tomato
2 tea spoon of sugar
Smoked paprika powder 3-4 table spoons
1 table spoon tandoori masala spice mix (If you do not have this just leave it out).
1-2 cups of water
(You can add other roots like parsnip, fresh fennel, or spices, the basic version is all you need).
Cut onions, carrots and garlic in your favorite size of chunks, not too fine this is a real man dish!
Put oil in a hot pot (that means you have turned on the fire fully up), throw in the onion, garlic and carrots and stir while cooking at high heat, then add salt pepper and three table spoon of good smoked paprika, don’t let the onions turn brow, just blanch, and turn down the heat a little.
Put app 1/3 of the veggies in a cup and save for later, or just leave them all and get a real mushy ragout.
Cut the meat into chunks of different sizes, add oil on a pan and throw in the meat with another table spoon of paprika salt and pepper, now stir until brown and add a little water, then stir and poor it in the pot. (Now it’s time to clean the pan, don’t just leave it in the sink, this is a good advice only).
Now add a can of tomatoes, a little can of concentrated tomato and two tea spoon of sugar into the pot.
(If you like hot stuff add some chili).
I left it on low heat cooking for one and a half hour, then the meat is wonderful tender and all the tastes has sucked into the meat then add the last 1/3 of veggies and leave it cooking for another half hour (this will give some bite to the food).
1 kilo of potatoes.
Two tablespoon butter
1-2 cups of milk
Nutmeg just a touch (if you don’t have this use a little paprika)
Peal and boil the potatoes until they are gently over cooked.
Mush them with the ingredients, add first one cup of milk and then add more so the consistency becomes after you own taste.
Serve with some good bread bake one if you have the time, in Praha you drink plenty of cold beer, but a bottle of wine is also at its place here.
This blog and dish is for you Andy!
Hope this can inspire for some LJ cooking,
-- Mad F, the fanatical rhykenologist and vintage architect. Democraticwoodworking.