This Week’s Recipe: Hungarian Goulash
I’m a fan of make ahead meals. Too tired to make something healthy for dinner? Head to your deep freeze, pop it in a pot to warm up and voila – a nutritious meal in minutes.
Recently I’ve become a big fan of this particular recipe. Though it isn’t a particularly quick one. (Hence why I make it ahead. Plus, it always tastes better the next day!)
And of course, because I can’t help myself, I didn’t follow the recipe exactly….
I add an extra bell pepper, an extra carrot or two, a six ounce can of tomato paste (as I always loose the tubes of tomato paste in my fridge), and if I have extra cherry tomatoes I will toss them in as well.
Then I double the Worcestershire sauce. (A great spicy one from Portlandia Foods and no I’m not being paid to plug them I just love their product!) Then cut the 3 Tsp of beef bullion down to 1.5 tsp tomato/chicken bullion (otherwise it gets a bit salty).
However the biggest change: Rather than using a cornstarch slurry to thicken it up – I use potato flakes instead. They work like a dream. I also omit the Yukon potatoes called for at the tail end of the recipe. (As they don’t freeze well.) Instead, after I reheat the goulash, I serve it over buttery mash potatoes!
Seriously this is now one of my absolute favorite dishes now!
(And kudos to carlsbadcravings.com where I found the instructions – they not only give you the crockpot method – but oven and stove top methods as well. Plus tips on how to freeze/reheat the goulash!)
Agatha Christie: This is a dish I can see Tuppence making for the same reasons I do! With three kids, a husband and a dog (though they do have a butler) I think she needs all the shortcuts she can find to fit in all that detecting and spying.
My 52 Weeks With Christie 