An ideal dish to serve at an informal dinner party, Transylvanian Goulasch can be made the night before and reheated before serving. Boiled rice and a crisp green salad would be ideal accompaniments.
1 lb. lean veal, cut into
1 lb. lean beef, cut into
10 fl. oz. lager
1 fl. oz. vegetable oil onions, finely chopped garlic cloves, crushed green peppers, white pith removed, seeded and coarsely chopped
1 lb. button mushrooms, wiped clean
1 tablespoons paprika
1 teaspoon caraway seeds
1 teaspoon salt
1 teaspoon sugar
1 teaspoon black pepper
1 pint home-made beef stock
10 fl. oz. sour cream
Place the meat in a large mixing bowl and pour over the lager. Set aside to marinate for 1 hour. Remove the meat from the marinade and dry on kitchen paper towels. Reserve the marinade.
In a large, heavy-based flameproof casserole, heat the oil over moderate heat. When the oil is hot, add the meat and fry, stirring constantly, for 5 to 6 minutes or until the meat is lightly browned all over. With a slotted spoon, transfer the meat to a plate and keep warm.
Add the onions, garlic and peppers to the casserole and fry, stirring constantly, for 5 to 7 minutes or until the onions are soft and translucent but not brown. Add the meat, mushrooms, paprika, caraway seeds, salt, sugar and pepper. Pour over ‘the beef stock and the reserved marinade and bring the liquid to the boil. Reduce the heat to low. Cover the casserole and simmer the goulasch for 1 ½ hours. Remove the cover and stir in the sour cream. Cook for a further 5 minutes.
Remove the casserole from the heat and serve immediately, straight from the casserole.