Lord Blackadder
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Hungarian Goulash with peppersOne of my absolute favourite dishes.
Delicious, tasty, spicy, warming. You can prepare it either with pork or beef. Beware so, which kind of paprika you buy, some have already chilli powder added and might blow your socks off. So season it to your liking.
1 1/2 (1125 g ) to 2 lb ( 900 g )of lean braising pork or beef , cut into big chunks
2 large onions, peeled and chopped
3 green bell peppers, washed, deseeded and cut into big chunks
1 red chilli, washed, deseeded and cut into tiny pieces
3 cloves of garlic, peeled and crushed
1 tablespoon of paprika
1 teaspoon of chilli powder
1 bay leave
1 tablespoon tomato purée
1 pint (570 ml ) stock
salt and freshly ground pepper
1 tablespoon of flour mixed with a little cold water
some sour cream
cooking time : approx. 1 hour
braise a few pieces of meat at a time browning them on all sides, put aside
now fry the onions, garlic, the pimento and add 1 of the peppers
add the paprika, chilli powder and mix all together
return the braised meat back into the saucepan and add the stock, bay leave, tomato purée and salt and pepper,
times can vary depending on your cuts of meat , add the 2 peppers for the last 20 minutes of cooking
to thicken the sauce add the mixed flour towards the end and let it cook for at least 1 minute
add the sour cream just before serving
serve either with plain boiled potatoes, noodles or rice and your favourite vegetables
Bon Appetit!!! 
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