Cooking with Booze

   

Hungarian Brandy Beef Goulash

Fine camp cooks, the Magyars. Used to boil this up on the hoof when marauding. Has much the same effect today—don’t be afraid to add plenty of paprika for that “I fancy another crack at the Ottomans” feeling.

• 1 kg (2 lb) stewing beef, cut into 2.5cm (1”) cubes
• 4 large onions (about 1 kg/2 lb), chopped
• 2 tbsp paprika
• 1 tin chopped tomatoes
• 3 tbsp cooking oil
• 2 tsp salt
• 1 tsp pepper
• ¾ tsp Marjoram,crumbled
• ¾ tsp caraway seeds
• 1 tsp cornflour
• 500ml stock
• 200ml brandy

1. Toss the beef with the salt, pepper and paprika until coated. Heat the oil in a large pan and brown the meat, then add the onions and cook for 5 minutes. Remove from the heat, pour half the brandy over, and ignite (do be careful). When the flames die out, stick it back on the heat and add the stock. Cover tightly and simmer for an hour or so, until the meat is tender. Add the marjoram and caraway, and mix in the cornflour and remaining brandy. Stir until the sauce thickens, then tuck in.