HUNGARIAN GOULASCH WITH GHERKINS
The gherkins in Znojemsky Goulasch (zoh- – – yem-ski goo-lah-sh) give it an interesting texture and flavour. Serve it as a filling family supper or informal dinner party dish with mashed potatoes and buttered carrots and a full bodied red wine, such as Bull’s Blood.
4 tablespoons vegetable oil
4 large onions, finely chopped
1| tablespoons paprika
3 lb. chuck steak, trimmed of excess fat and cut into
8 fl. oz. red wine
8 fl. oz. beef stock
1 teaspoon salt
1 teaspoon freshly ground black pepper
2 tablespoons flour
8 large gherkins, cut into julienne strips
Preheat the oven to moderate 350°F (Gas Mark 4, 180°C).
In a large, flameproof casserole, heat the oil over moderate heat. When the oil is hot, add the onions and fry, stirring occasionally, for 8 to 10 minutes or until they are golden. Remove the casserole from the heat and add the paprika, stir- ring until the onions are thoroughly coated. Add the steak, wine, stock, salt and pepper. Retuin the casserole to the heat and bring the liquid to the boil. Remove the casserole from the heat, cover, place it in the oven and cook for 1 hour.
Remove the casserole from the oven. With a large spoon, skim oft’ the surface fat, reserving
2 tablespoons. Place the reserved fat in a small bowl and add the flour, stirring until the mixture forms a smooth paste.
Pour the mixture into the casserole and stir well to blend.
Return the casserole to the oven and cook for a further 40 to 45 minutes or until the beef is tender when pierced with the point of a sharp knife. Remove the casserole from the oven and, using a slotted spoon, remove the beef from the casserole.
Place it on a warmed serving dish and keep hot.
Skim off any excess fat from the cooking liquid. Add the gherkins to the liquid and set the casserole over moderate heat.
Heat for 2 minutes.
Remove the casserole from the heat and pour the sauce and gherkins over the beef. Serve at once.