In the episode of cooking with Lynn on a Sunday I cook the Classic Goulash in tribute to Remoska’s Czech heritage and to go with it I cook an Irish Soda bread
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Classic Goulash ingredients:
1 tbsp vegetable oil
1kg lean braising / stewing steak
( cut into chunks)
2 large onions l, thinly sliced.
2 garlic cloves crushed
2 red peppers de seeded and sliced
2 large carrots chopped
200g closed cup mushrooms halved
2 tbsp paprika
Generous pinch mild chilli powder
400g can chopped tomatoes
2 tablespoons tomato purée
2 tablespoons chopped fresh parsley plus extra to garnish
2 beef stock cubes dissolved in 400 ml hot water
Salt and freshly ground pepper
2 tablespoons cornflour blended with 3 tablespoons cold water
To serve
100g fresh soured cream or thick Greek style yogurt
Classic Goulash Recipe:
Place the pan of the Remoska on the hob and heat the vegetable oil on a high heat. Add the steak and few chunks at a time cooking for 4-5 minutes until browned.
Reduce the heat and add the onions, garlic, peppers,carrots, and mushrooms, stirring to combine. Stir in the paprika, chilli powder, tomatoes tomato purée parsley and stock. Season with salt and pepper.
Fit the soft pressure lid into position. Turn the heat to high until there is a steady flow of steam coming from the pressure valve.
Immediately turn the heat to low and cook for 1 hour
Using an oven glove remove the lid, stir the blended cornflour into the goulash and cook over a medium heat for 2-3 minutes to thicken
Serve the goulash topped with soured cream or yogurt, add extra chopped parsley
Irish soda bread ingredients:
225g plain flour
225g wholemeal plain flour
1 tsp salt
1 tsp caster sugar
1 tsp bicarbonate of soda
200g plain low fat yogurt
100 ml milk
Irish soda bread recipe:
Mix together the plain and whole meal flour, salt, sugar and bicarbonate of soda in a large mixing bowl
Stir in the yogurt and milk together, then add to the flour mixture. Combine with your hand, working in the flour to bring the dough together
Turn the dough onto a lightly floured board. Knead lightly for a few moments. Shape into a round and cut a deep cross in the top.
Transfer to the Remoska and put the lid in place.
Switch on and cook for 40 minutes, placing a piece of foil over the loaf after 20 minutes to prevent over browning. When cooked switch off and remove the lid. Leave the loaf to cool.
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