Goulash to Curry

Yesterday I took out my last pack of goulash from the freezer (from the hind-quarter we bought earlier this year). I was so looking forward to going home and trying my hand at a genuine Hungarian Goulash recipe.

I chopped the onions, washed and dried the meat and after I had softened the onions just perfectly, I discovered that all my paprika was finished - nothing, nada, gone, finished, missing. How did this happen? I think I might have thrown it out by mistake when I repacked my kitchen after extreme makeover - kitchen edition!

Well, it was "think on your feet time" - the onions were starting to brown just a little too much and the clock was ticking (I could even hear the digital clock on the microwave)! I opened my beautifully new pantry cupboard, with the slide out shelves and inspiration hit me - curry! The weather was perfect and I had just enough time to make it and would not require me running out to the shop to buy any supplies.

This curry is slightly different to what I would usually make - more like braised meat with a thick curry sauce.


Goulash to Curry

500g Beef Goulash (which is just topside cut into 2" chunks)
1 Large Brown Onion
15 -20 ml Curry Powder (depending on how hot you like it)
10 -15ml Dried chili Flakes (again some like it hot and some like it when the heat it on)
10ml Garlic Paste
¼ teaspoon Cumin
¼ teaspoon Coriander
¼ teaspoon Turmeric
½ teaspoon Dry Ginger Powder
¼ tin of tomato puree
1 large handful of Fresh thyme
10ml Sugar
Salt and Pepper
Water
1 tin Cooked Lentils (optional), drained and washed

Fry the onions until they are nicely caramelized.
Add the meat, which is washed and dried and fry on high heat with the onions.
Once the meat is browned on all sides,
Add all the spices and continue to fry for another 2 minutes.
Add the tomato and the sugar, keep stirring.
Add just enough water (¼ cup max) to help work off the bits that have stuck to the pot.
You must keep stirring until all the bits are off the bottom, that is where all the flavour is.
Reduce to the lowest heat you have, and allow to simmer very slowly, stirring and adding as little water as you can to stop it catching and burning.
I simmer this for about 60 -80 minutes, until I have a wonderfully thick gravy and the meat is tender.
If you are using the lentils, add them at the end and allow to cook for another 10-15 minutes.
Serve with steamed white rice.

And here is a wonderful quote from my new hero Julia Child

“I wouldn't keep him around long if I didn't feed him well.”