Goulash & Bulls Blood

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Band approved goulash recipe
serves four


3 tablespoons butter
3 large onions, diced
1.2kg diced rump steak
1/4 teaspoon caraway seed
1/2 teaspoon dried marjoram
3 cloves garlic, minced
3 tablespoons paprika
3 jalepeno chillies, roughly chopped
2 scotch bonnet chillies, finely chopped
3 large carrots scraped and diced
1l water
5 large potatoes, peeled and cubed
salt and pepper to taste
2 large crusty French sticks
250ml soured cream

Preparation method

Melt butter in a large casserole or soup pot over medium high heat. Saute onions until soft, then add beef and brown. Stir in caraway seed, marjoram, garlic, paprika and chillies. Pour water over all, lower heat to low and simmer for 2 1/2 hours.
Add potatoes and carrots and cook until tender, another 45 minutes to 1 hour. Season with salt and pepper to taste and serve with fresh crusty bread and sour cream on the side.