What embodies winter comfort food better than a good old-fashioned stew? This week's Vintage Kitchen recipe comes from a 1950 magazine feature all about stews of the world - Belgian Beef Stew, Italian Veal Stew, Rabbit Stew and an Arabian Stew that, ironically, uses pork as the main ingredient. I decided to try the Goulash mostly in honour of Michael McIntyre's utterly hilarious herbs and spices sketch, which still makes me giggle even after seeing it at least a dozen times.
Since there's just two of us I used half quantities (except I did use about half a pint of water, and I also used a couple of cloves of garlic to give it a bit of a boost). As usual I switched out the lard for a couple of generous knobs of butter because that's what I had. I threw in a few roughly chopped carrots as suggested, and a good squeeze of tomato puree.
And the result?
So good! The paprika gives it a nice kick (I used quite a lot), and the long, slow cook leaves the beef super tender. It went very well with leftover rice from the night before - and maybe next time we'll have it on mashed potato.
This is so much fun, this vintage cookery lark. In fact I'm enjoying it so much that I'm going to start trying some of the more 'out there' recipes. Next week: Macaroni Curry and Green Peas - a real recipe from 1947.