Not so much a photo recipe - more a photographic record of how I cooked Jenny Redfern's Gulyás, from the blog post Mothers’ Distinctive Goulash/Gulyas by Karen Coates of Rambling Spoon. The idea was to test three different paprikas by cooking the same goulash dish in three portions, one with each pepper, and then blind tasting them.
|Once I'd measured a portion of each into a glass, you can see just how much difference there was in colour.|
The Hungarian paprika was bright red, the Spanish paprika a brownish-red and the Indian/Turkish paprika a darker reddish-brown.
|I started by sautéeing a coarsely-chopped onion.|
|Then I roasted some caraway seed in the oven, to bring out the flavour.|
|After browning the meat one batch at a time (carefully, to avoid burning the paprika and turning it bitter), I put each portion into a separate covered pan to braise with the onions, wine and tomato paste.|
|From time to time I added additional white wine to prevent the meat from burning and to keep the braising process going.|
Doesn't the combination of red paprika and red tomato paste look fantastic on the pork as it cooks?
|I folded the potato and sauerkraut into each of the meat and onion mixes and then cooked the dishes for another hour and a half, with occasional stirring and topping up with boiling water.|