Cooking

[Monkeys Fist 44008]

[RobinRobin 11940]

10 hours ago, Christmas Tree said:

Had to be done. Wouldn’t be Christmas without a couple of blue moons to wash down a duck pizza.

 

[Monkeys Fist 44008]

Making a Goulashish for tea tonight. 
 

Beef (obvs) … stewing steak or any other fat-heavy cut, diced. 

Green lentils 

Couple of chopped beef tomatoes 

Tomato purée 

three quarters of a fuck-ton of garlic 

Sliced shallots 

Paprika

White wine

Beef stock

plain flour 

salt and pepper 

Fresh parsley for garnish

 

Secret Ingredients ( the ish bit) 

Thin sliced Kabanos (polish sausage) 

Beef dripping from the Christmas Day beef joint. 

Dust the beef in seasoned flour, with a decent amount of Paprika too 

Brown it in the beef dripping- do this in batches ( I used 1kg of beef and did 4 batches in my cast iron casserole pan). 
Once the beef is browned, cook the Kabanos- do it on a lowish heat as want the spicy fat to come out. 

Chuck them in the bowl with the beef once they’re done ( you want them just starting to crisp up, like pancetta in carbonara) 

Turn the heat on your hob down to its lowest possible setting, then whack the shallots in the pan and slooooowly cook them off. Not quite caramelised, but not far off is the target. 
We’re talking 20 minutes plus just for the shallots here. 
Right at the end, add your garlic, then some more for good measure, and soften it up for a few minutes- do not let it take in any colour. 
 

Once they’re ready, tip the beef and Kabanos back in with them,

Add as much Paprika as you want here- for this amount of beef, I used a couple of dessert spoons, and then tickle more. 
 

Add the puree, and chopped tomatoes,  

then deglaze the pan with a healthy dose of white wine. 
By healthy, I mean unhealthy-1kg is a lot of beef, and  your wine here is dual-purpose. 
Initially it’s deglazing all that lovely beefy stuff from the pan, but it’s also your acid element which helps the beef soften up and become melt in the mouth. 
Whack it in! 
(Don’t be shy, and also don’t be precious- I bought a decent bottle thinking “I’ll put a bit in then use stock to top it up ” , but I found a sad looking bottle of opened Prosecco and the arse end of a bottle of Sauvignon Blanc in the fridge - banged them in. 
With this much garlic and seasoning, it doesn’t matter about using some lovely wine, chuck in the dregs! ) 
 

Let that reduce by half at least. 

 

Add your beef stock and lentils, and stir it all together and then you have a choice

In the oven on gas 3-4 for a couple of hours 

or

On stove. 
Bring it up to a very gentle simmer, like, one or two bubbles breaking the surface, then put the lid on and turn the heat right down , so that it keeps the simmer but no more 

At this, about an hour will do you. 
 

Taste, season, then we’re having it with a fuck-off big Tiger bread chopped in to bits, or if you’re a fanny, do some sourdough flatbreads 

 

Garnish it with parsley and put a bowl of sour cream out to add as you want. 
 

 

I can not feckin wait for this tonight 

[Gemmill 47898]

MUMSNET! 

[Monkeys Fist 44008]

Just now, Gemmill said:

MUMSNET! 

I put…

Beef

Paprika

Garlic

Prosecco

in to Chat GTF and this was the recipe it came back with. 
 

We’re having egg and chips.