We’re back in the kitchen with the University of Derby Buxton’s chef lecturer Robert Stordy, who has served up another tasty offering.
Beef goulash (serves 4)
500g diced beef
30g lard or oil
100g onions, chopped
25g tomato puree
750ml brown stock
2 bay leaves
4 potatoes, diced or sliced
60ml sour cream or yoghurt
1) Lightly season the beef, pass through flour and fry quickly in hot lard or oil until light golden brown. Add the onions and sweat for a few minutes
2) Place the meat and onions into a saucepan; add the paprika, tomato puree and stock. Bring to the boil, cover and simmer for about 1½hrs or until the meat is tender
3) Add the potatoes and cook. Skim when necessary
4) Serve with sliced cooked beetroot, drizzle with sour cream, sprinkle with chopped parsley. Accompany with braised red cabbage
Braised red cabbage
300g red cabbage, shredded
125ml vinegar or red wine
100g cooking apples
10g demerara sugar
Salt and mill pepper
1) Place the cabbage, vinegar, sugar and butter in a stainless steel saucepan
2) Heat gently and season, cover with buttered paper and place in the oven at 150-180˚C for about 1 hour.
3) Add the apple and continue to cook for a further 30 minutes. Add a little vegetable stock if needed during cooking.