BEEF GOULASH WITH HERBY DUMPLINGS / BAKED CUSTARD WITH RHUBARB

Goulash is almost onomatopoeic; a promise of rich, warming, hearty comfort. So is custard, really. But heck, I’d eat both in the middle of summer. Enjoy the rest of the week, dear readers, whatever the weather.

S xx

BEEF GOULASH

Having been bandied about in Hungary since at least the 9th century, the word itself, gulyás, is a reference to the herdsmen that made it. Paprika wasn’t used until the 16th century - until then - the spice was virtually unknown in Europe, having originated in Central America.

But it quickly became a key ingredient in Central European cuisines - even the word paprika is Hungarian. Traditionally, hot paprika is used, although these days the sweeter varieties are more popular. There are hundreds of variations of gulyas - ultimately it comes down to what you prefer. I like a bit of zing - add more to season the dish if you think it needs it.

I think cheek is the best for a slow cooked dish such as goulash, but chuck, brisket and oxtail are all excellent as well. If you have the time, do what I do and pop it in the oven at an extremely low heat - say 110-120°C and let it cook overnight - at such a low heat and with a lid on, there will be no chance of it burning, and the end result will be meltingly good.