Hungarian Goulash Fresh And Traditional | Paprika Stew | Cooking Around The World
There was a time when every stew was referred to as Hungarian Goulash, because information, especially about food was hard to get. Today, it is very specific and there are not too many variations on the original recipe. The main difference has been the use of smoked paprika over paprika and the addition of sugar to balance out the acid from the tomatoes. Often it is served with either potato or rice, but in this example I have pared it with leeks and asparagus. So let's get cooking..........
400 grams cross cut blade steak or topside steak
1 onion roughly chopped
1 large carrot chopped rustically
1 tsp fennel seeds
4 medium sized mushrooms
1 can of Italian tomatoes pureed
2 cloves garlic
2 Oxo beef stock cubes dissolved in 500mls water
1 and 1/2 tbsp paprika
1/4 cup of plain flour
1 bunch of asparagus
1 leek
1/4 cup of lite cream
50 grams of butter all up
Extra virgin olive oil
Salt and Pepper
To make sure you can cook anything with just the addition of some meat, fish or vegetables then have a look at my Pantry Staples.
Pantry Staples
These pantry staples will do for most foods, so always have them on hand.
Herbs: Preferred fresh, but just in case it pays to carry there dry herbs
Basil, Oregano, Tarragon, Sage, Thyme, Rosemary, Bay Leaves, Mint Leaves
Spices: Cooking anything from the east will require these
Ground Cloves, Nixed Spice, Cinnamon, Fennel Seeds, Cumin Seeds, Ground Coriander, Red Chilli Flakes, Red Chilli Powder, Green Cardamom Pods, Garam Masala, Turmeric Powder, Allspice, Caraway Seeds, Cayenne Pepper, Star Anise,
Fenugreek Seeds, Sesame Seeds, Black Peppercorns, Pink Himalayan Salt
Sauces: Just a handful of common ones
Hoisin Sauce, Oyster Sauce, Tomato Sauce, Soy Sauce, Sweet Chilli Sauce, Mango Chutney, Worcester Sauce, Mint Sauce
Vinegars, Oils, Pickles: I've just included the basics here
Red Wine Vinegar, Balsamic Vinegar, White Vinegar, Malt Vinegar, Raspberry Vinegar, Extra virgin Olive Oil, Rice Bran Oil, Pitted Black Olives, Capers
Tinned Goods: Always have these on hand and save a trip to supermarket
Tomatoes Whole, Chick Peas, Brown Lentils, Red Kidney beans, Black Beans, Anchovies, Tomato Puree, Tuna (425gm), Coconut Milk, Jar Of Liquid Honey
Dry Goods: What every pantry should have.
Flour, Self Raising Flour, Gluten Free Flour (if needed), Corn Flour, Baking powder, baking soda, Vanilla extract, Icing Sugar, Caster Sugar, Brown sugar, Raw Sugar, Basmati Rice , Arborio Rice, Spaghetti, Penne, Macaroni, Lasagne Sheets, Fettuccini, Desiccated Coconut
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Below are the countries I have covered so far. My aim is to cook a dish from every country in the world.
Algeria
Australia, New Zealand
Austria, England, Wales, Portugal, Greece, Italy, France
Egypt, Morocco
Thailand, China, Sri Lanka, India, Philippines. Indonesia, Malaysia
United States of America, Canada, Mexico
Lebanon
Russia
Hungary, Turkey
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Music by Roni Bar Hadas - You're gonna tell me
Music by Liborio Conti - Clear path
Opening video by David Argueta from Pixabay
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Filmed using a Canon EOS 550D with 18 - 55mm lens with IS
Secondary camera Kaiser Bass X450
Microphone Boya BY-MM1 Mini Cardioid Condenser Microphone
WeiFeng WT3730 Light Weight Tripod
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365 Foreign Dishes by Unknown - Full Audiobook (English)
Immerse yourself in culinary adventure with 365 Foreign Dishes. Take your taste buds on a journey around the globe without leaving your kitchen, with a different dish to make for every day of the year. From the aromatic treasures of the Far East to the comforting staples of Europe, this timeless classic by an unknown author teaches methods, techniques, and traditions. Expand your cooking horizons and understand the love language of different cultures - food.
Audio courtesy of LibriVox.
365 Foreign Dishes by Unknown - Full Audiobook (English)
Audiobook, 365 Foreign Dishes, Unknown Author, Cooking Audiobook, International Cuisine, Global Recipes, Food and Beverage, Cooking tips, Foreign Dishes, Kitchen secrets, Cooking Techniques, World Cuisine, Culinary Audiobook, Gourmet Cooking, Foodies, audio book, LibriVox
RECIPE FOR GAME BIRDS
A SUPER RECIPE FOR GAME BIRDS
After a good hunting season, what do you do with your Spur wing goose, Egyptian Goose, Ducks and Rock Pigeons?
Well here is the answer, make Cabanossi
Remove the breast meat of all game birds, and as much leg meat that you can
Trim and clean, and then cut up into cubes ready for mincing
Add between 20 and 30% ice cold fat to cold meat, I use pork fat (spek) but sheep or beef back fat will work
I used Crown National - Gold Crown Cabanossi mix, it has a spice blend of cryogenically ground spices, including
Nutmeg, caraway, coriander, black pepper, onion
Garlic powder and paprika for colour. As well as a sachet of preserving salts, follow the instructions on packet for large quantities.
I used per KG of meat
17.5 g preserving salts
24g spice and
30g water
As well as 10g of smoked paprika (optional)
Add preserving salts and mince (as coarse or fine as you want 4.5 mm plate is best)
Then add spice blend, water and extra paprika if you want
Now work the mix well together until sticky and well blended
STUFF INTO THIN SHEEP CASINGS 20 mm
I used a high tec. Sausage stuffer from hardware store
(Yes it is a silicon gun, slow but works well)
Hang to dry in biltong cabinet, you do need a heat source for soft Cabanossi , I use one of those cheep Biltong boxes and put in a 100w globe, 3 days later I had the best Cabanossi ever, tender and tasty (rotate meat from front to back so that it dries evenly) you can hang the meat to dry until the casing feels dry, dip the sausages for 30 sec. in liquid smoke, mix 1 part smoke with 2 parts water , obtainable from Crown National, and Margotswiss, hang in a room for five to seven days or in a biltong cabinet at maximum temperature for a minimum of 12 hours.
I used 1 x Spur wing goose, 2 x Egyptian geese and 4 x rock pigeons (all breasts) this gave me just over 2 kg of meat
Hope this will inspire some of you hunters to do something different with birds. (Next will be guinea fowl)
I created this video with the YouTube Video Editor (