Simple, but satisfying, Hungarian Works Goulash

Hungarian Workers Goulash

This dish has been specially created by renown chef and restauranter, Karl Reader (formerly of the Bay Horse Inn, Fence, Burnley) in recognition of our Hungarian visitors from Bavarian Brewing Technologies, currently installing the new Brewhouse plant.

In brief:
Pre-heat oven to 180-degrees C, 350-degrees F (Gas mark 4)
Serves: 4-people
Cooking TIme: 2hrs 15 mins

Ingredients:

• 450g (1lb) Braising Steak
• 1 medium onion
• 2 medium potatoes
• 50g (2oz) plain flour
• 1 can chopped tomatoes (200g)
• 1 medium red pepper
• 3 tablespoons olive oil
• 1 clove of garlic
• 1/2 level teaspoon freshly ground pepper
• 3/4 teaspoon ground paprika (hot or sweet, your choice)
• 1/4 teaspoon cinnamon
• 2 beef stock cubes
• 300mls Copper Dragon Challenger IPA
• 1 tablespoon tomato puree
• 1/4 teaspoon of salt or to your taste

Preparation

• Put flour, paprika and cinnamon in a bowl
  
• Trim and chop the beef into cubes and roll around in the flour mixture
• Put some oil in frying pan and shallow fry the beef until browned all over
• Take beef out of the frying pan and place it in a casserole dish
• Add remainder of olive oil to frying pan with the finely chopped onion and garlic and gently fry until softened (about 2-3 mins)
• Now enter the Dragon!..Add 200ml of IPA to the onions adding this to the beef, stir round and add chopped tomatoes and salt and pepper (to taste)
• Sprinkle in the stock cube and add the puree
• Cover dish with lid and place in the oven on the middle shelf and cook for 1.5 hours
• Meanwhile peel and dice the potato and slice pepper into strips
• Add to the casserole dish, stir round and cook for a further 30 mins or until meat is tender and potato soft
• Serve with lots of crusty white bread and butter

The Cross Keys, East Marton...
Scotts 1816 Sausage & Mash

A trio of Copper Dragon Scotts 1816 sausages with mashed
potatoe & onion marmalade with creamed spinach and rich gravy.

• Scotts 1816 Sausages (available from Ye Olde Sausage Shop, Oswaldtwistle Mills, Moscow Mill, Colliers Street, Oswaldtwistle,Lancashire BB5 3DE
  
• Fresh Spinach
  
• Potatoes
• 1 medium red onion
  
• Balsamic Vinegar
  
• Brown Sugar
  
• Single Cream, salt, red wine
  

Method

• Wash and peel potatoes, chop into quarters and put onto boil in salted water
  
• Peel the red onion, chop into slices and place into a frying pan. Cover the onion with balsamic vinegar, add brown sugar and simmer for between .5-1 hours on a low heat. The vinegar reduces and the sugar caramelises the onion.
  
• Repeat the process with the spinach covering it in cream, add salt & pepper and simmer until reduced. The spinach contains a lot of water and doesn't require water adding.
  
• Place the sausages under the grill (pan frying works equally well) and grill until golden brown turning them regularly.
• To make the gravy, take the juice from the cooked sausages, add to Oxo meat stock, add a glass of red wine and simmer thickening with corn flour as required. Leave to simmer.
• Take the potatoes, add a knob of butter and salt and then mash until smooth.
• Once mashed, create 2 circular potatoe cakes and sandwich the caramelised red onion in between them.
• You dish is now ready!