2 years ago

Hungarian Beef Goulash Recipe | Food Diaries | Chef Zarnak Sidhwa | Fusion Food


Hungarian Beef Goulash:

Ingredients:
Onions 2
Butter 2 tsp
Caraway seeds 1 tsp
Paprika 2 tbsp
Flour ¼ cup
Boneless beef (cubed) ½ kg
Beef broth 2 cups
Tomatoes (chopped) 1 cup
Salt 1 tsp
Pepper ¼ tsp
Carrots 2
Potatoes 2

Method:
Melt butter and add onion. Cook till translucent. Stir in caraway seeds and paprika and mix well. In a bowl, dredge the beef cubes with flour. Add beef to the onion mixture and cook for about 2-3 minutes. Add the beef stock or water and diced tomatoes, potatoes and carrots, salt and pepper. Stir and bring to a boil, cover, then reduce to a simmer until tender.




Chocolate Sponge With Chocolate Sauce:

Ingredients:
Dark chocolate 200gm
Salted butter 250gm
Caster sugar 125gm
Light brown sugar 125gm
Eggs 3
Flour 250gm
Baking powder 1 tsp
Cocoa powder 6 tbsp

For The Chocolate Sauce:
Cream 300ml
Cocoa powder 3 tbsp
Custard powder 3 tbsp
Honey 75gm
Dark chocolate 100gm

Method:
Melt the dark chocolate with the butter, caster and brown sugars and 250ml water. Gently melt, stirring, until smooth. Take off the heat and leave to cool for 3 minutes. Whisk the eggs into the pan, followed by the flour and cocoa. Pour into a greased and lined tin and bake at 180 degrees C for 40 minutes or until a skewer poked into the middle comes out clean. Cool while you make the sauce. Put all the sauce ingredients into a pan with 300ml of water and keep stirring. Once smooth, let it come to a gentle simmer, then bubble for 2-3 minutes, stirring constantly, until thickened. Cut the warm sponge into squares and serve each with lots of chocolate sauce poured over.

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