Goulash is a 9th century medieval Hungarian dish, originally eaten by shepherds. It’s a stew made from meat, vegetables and paprika, although paprika wouldn’t have been added until its introduction in the 16th century.
Partnered here with cornmeal porridge and sour cream. If you can’t get hold of any venison, you could use lamb or beef.
For the goulash;
- 3 tsp smoked paprika
- 1 tsp ground black pepper
- ½ tsp dried basil
- ½ tsp dried oregano
- 1 tsp cumin seeds
- 500g diced venison
- Large knob of butter
- 1 onion (finely chopped)
- 1 tin of tomatoes
- 1 tablespoon tomato puree
- 1 beef stock cube
- 200 ml boiled water
- 1 tablespoon Worcestershire sauce
- 3 cloves of garlic (grated)
- 2 carrots (quartered and sliced)
- 1 red pepper (cut into smallish pieces)
- 4 button mushrooms (roughly chopped)
For the cornmeal porridge;
- 600ml soy milk
- 2 tablespoons of butter
- 200g fine cornmeal
- Sour Cream
Mix together the paprika, pepper, basil, oregano and cumin in a bowl. Add the venison and mix well, to coat all the meat.
Melt the butter in a large casserole dish and add the venison. Cook for about 5 minutes on a medium heat, turning occasionally to sear all sides.
Add the rest of the goulash ingredients to the pan and bring to a boil. Turn the heat down low, pop a lid on the dish and cook for about 45 minutes, until the meat is tender.
To cook the cornmeal porridge, heat the milk and butter in a pan. Stir in the cornmeal, and whisk until smooth.
Serve the goulash with a large scoop of porridge and a dollop of sour cream.