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Spices required in goulash

Plenty of spices are required for a goulash

Cooks thinking of new meals in which to incorporate culinary spices could try Hugh Fearnley-Whittingstall's goulash.

The celebrity chef shared his recipe for the dish with the Guardian and described it as being comforting on a cold day.

"What we think of as goulash, a soupy, stewy rib-sticker to which sour cream has been added, is more correctly called paprikas," Fearnley-Whittingstall explained.

Preparation involved frying onions in oil with caraway seeds and garlic and setting this mixture aside.

Beef is then browned in the same pan before being removed from the heat in order to stir with paprika, cayenne and peppers the onion mixture.

A bay leaf then tops the ingredients, which are placed in water and brought to the boil until the meat is tender and peppers, potatoes and tomatoes are introduced.

This is seasoned and served with sour cream and chives.

Paprika and chives were also used to spice a steak in a recipe revealed in the Tournedos Regina newspaper by executive chef and co-owner of The Sardine Factory in California Bert Cutino.

Related Products: Bay Leaves, Caraway Seeds, Cayenne Pepper, Chives, Cracked Black Pepper, Garlic Granules

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