Best Hungarian Goulash
Roast the following for 1 or 2 hours at 75 to 110 c:
1.5 kg of chuck or other steak
500 gm pealed potatoes
2 to 4 medium carrots
2 stalks celery
1 large yellow onion
2 red capsicum
Cut beef into small steaks
Cut carrots into spears
Slice vegetables and dice potatoes
In a large pot simmer for at least ¼ hour the following:
The meat and vegetables
1 litre of water
1 or 2 packet of chicken necks
4 sprigs thyme
4 cloves smashed garlic
1/8 to ½ cup sweet Hungarian paprika
1 to 2 tablespoon soy sauce
1 tablespoon Asian fish sauce
1 desert spoon miso
2 bay leaves
A few splashes of liquid smoke
A few splashes brandy or wine
salt and freshly ground black pepper to taste
a splash orange juice
when cooked remove the chicken necks and thyme
Thicken slightly with 10 to 25 gm gelatin soaked in water or a little arrowroot powder until it is slightly thick
For best results leave overnight before serving
Serve with chopped fresh parsley leaves and stalks
