Sunday, 25 March 2012

Beef Goulash Lj Style

A few weeks back I bought a whole Wagyu Rump as apparently it's the ducks nuts.. I didn't think so. It was the crappiest piece of steak I have ever eaten. I decided to casserole the rest and make a goulash for dinner tonight. Not a traditional Goulash recipe as I like to add some veges but it's a fave comfort food in our house. Smelling good..... You can add more or less of any of the seasons to your tastes.


1 kg Diced Beef
2 Onions diced
2 Cloves of Garlic diced
1 lge tin Crushed Tomatoes
3 Tbs Tomato Paste
2 Tsp Smoked Paprika 
1 Tsp dried Mustard
2 Teas powdered Beef Stock
2 Tbs Susieshire Sauce 
(This is my Mum's version of homemade Worstershire Sauce)
3 Carrots diced
6 Button Mushrooms Sliced
1 Cup water mixed with 1/4 cup Plain Flour
Sea Salt and Cracked Pepper

What to do:

Very simple and easy slow cooker recipe...
Add diced beef and cover with the onions, carrots, garlic and mushrooms.
Mix together the crushed tomatoes, tomato paste, Paprika and 
dried Mustard and beef stock and pour over the top. 
Cook on low for at least 8 hours. When the meat is tender, add the plain flour and
water mix and turn to high for about 15 minutes to let the sauce thicken.
Serve on fluffy mashed potatoes.

Homemade Ricotta

Mum passed down this recipe and I have been making it for years. Ricotta isn't expensive to buy but I like making my own as I know exactly what is in it. 


2 Ltrs Full cream milk (I use Skim)
250ml Cream (I use extra light cream)
4 Tbs fresh Lemon Juice
1 Tbs White Vinegar

What to do:

In a heavy based saucepan slowly heat the milk and the cream. Stir occasionally so that it doesn't stick to the bottom. When the milk and cream, begins to boil and the lemon juice and the vinegar. It will separate into curds and whey. Keep stirring until all the curds form. Pour into a clean chux cloth or tea towel over a sieve and bowl. Let it drain for approximately 5 minutes or so. Don't let it drain too long or it will be too dry. Cool in the fridge. If you are not going to use it straight away pop it into the cooled whey so that it stays moist.

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