2 years ago

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

Hungarian Beef Goulash:

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

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:

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

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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