Lamb Goulash with Herbed Biscuits
[SIZE=23.55px]Serve over fresh pasta, preferably pappardelle or other wide, flat ribbon-type pasta. Or make the herbed biscuit dough, spread the cooked goulash in a baking dish, top with rounds of the dough and bake.[/SIZE]
[SIZE=23.55px] [/SIZE]
[SIZE=23.55px]This is fantastic with lamb, but during isolation, use beef or chicken, adapting recipe & cooking time for the meat used.[/SIZE]
[SIZE=23.55px]Ingredients for Goulash[/SIZE]
[SIZE=23.55px]Olive oil[/SIZE]
[SIZE=23.55px]3 – 4 medium onions, cut in half, thinly sliced[/SIZE]
[SIZE=23.55px]1 tablespoon sugar[/SIZE]
[SIZE=23.55px]3 garlic cloves, minced[/SIZE]
[SIZE=23.55px]1 tablespoon sweet Hungarian paprika[/SIZE]
[SIZE=23.55px]1 teaspoon smoky paprika[/SIZE]
[SIZE=23.55px]1 teaspoon fresh thyme leaves[/SIZE]
[SIZE=23.55px]1 bay leaf[/SIZE]
[SIZE=23.55px]3 tablespoons or 2 small cans tomato paste[/SIZE]
[SIZE=23.55px]2 tablespoons balsamic vinegar[/SIZE]
[SIZE=23.55px]2 pounds (1 kg) boneless lamb shoulder (or other meat), cubed[/SIZE]
[SIZE=23.55px]2 or 3 carrots, trimmed, peeled, sliced into thick coins[/SIZE]
[SIZE=23.55px]1 teaspoon salt[/SIZE]
[SIZE=23.55px]Freshly ground black pepper[/SIZE]
[SIZE=23.55px]Fresh parsley, coarsely chopped[/SIZE]
[SIZE=23.55px]4 cups (1 liter) chicken stock[/SIZE]
[SIZE=23.55px]6 ½ - 7 ounces (200 – 300 grams) white mushrooms, trimmed, cleaned and quartered or chunked[/SIZE]
[SIZE=23.55px]1 - 2 tablespoons (15–30 g) margarine or butter[/SIZE]
[SIZE=23.55px]7 ounces (200 ml) sour cream, plain Greek yogurt, or heavy cream[/SIZE]
[SIZE=23.55px]In a large pan or Dutch oven with a lid, heat a couple of tablespoons of olive oil. Add the onions and the sugar and, stirring, sauté over low or medium-low heat until the onions are caramelized, 8 to 10 minutes. Once the onions are caramelized a deep golden, add the minced garlic and cook, stirring, for another minute.[/SIZE]
[SIZE=23.55px]Stir in the sweet & smoky paprikas, the thyme leaves & bay leaf. Sauté an additional minute, stirring constantly.[/SIZE]
[SIZE=23.55px]Add the tomato paste and stir until everything is well blended. Add the balsamic vinegar & deglaze, scraping up the brown bits of onion & tomato stuck to the bottom of the pot. Add the chunks of lamb & the sliced carrots & toss to coat. Salt & pepper. Toss in a handful of freshly chopped flat-leaf parsley.[/SIZE]
[SIZE=23.55px]Add the chicken stock to just cover. [/SIZE]
[SIZE=23.55px]Bring to a boil, then lower heat to a simmer. Cover the pot and simmer for 1 hour 15 minutes until the meat is fork tender.[/SIZE]
[SIZE=23.55px]Before this cooking time is up, sauté the chunks of mushroom in butter or margarine in a small saucepan until tender and golden on the edges. Add to the goulash at the end of 1 hour 15 minutes then allow the goulash to continue to simmer for an additional 15 minutes. Remove from the heat.[/SIZE]
[SIZE=23.55px]Once the goulash is off the heat, stir in the cream or yogurt. Unless topping with the biscuits, serve immediately over pasta.[/SIZE]
[SIZE=23.55px]Ingredients for Herbed Biscuits[/SIZE]
[SIZE=23.55px]2 cups (250 grams) flour[/SIZE]
[SIZE=23.55px]4 teaspoons baking powder[/SIZE]
[SIZE=23.55px]1 teaspoon salt[/SIZE]
[SIZE=23.55px]1 teaspoon sugar[/SIZE]
[SIZE=23.55px]½ cup finely chopped flat-leaf parsley[/SIZE]
[SIZE=23.55px]1 stick (115 grams) unsalted butter, cubed[/SIZE]
[SIZE=23.55px]2/3 cups (165 ml) cold milk, or as needed[/SIZE]
[SIZE=23.55px]Egg wash (1 egg beaten with 1 tablespoon water), optional[/SIZE]
[SIZE=23.55px]Preheat the oven to 450°F (230°C).[/SIZE]
[SIZE=23.55px]Put the flour, baking powder, salt and sugar and chopped fresh parsley into a large mixing bowl and stir to blend. Add the cubes of butter and, using your fingertips, rub the butter into the flour until blended & the mixture resembles cornmeal or damp sand. Add the milk, a little at a time, mixing with a fork until the dough forms into a (just slightly sticky) ball.[/SIZE]
[SIZE=23.55px]Scrape the dough out onto a floured surface and, working quickly and with the ball of your hand (your palms will heat the mixture & the butter will get too sticky), smear the dough in an outward motion away from you in several movements until you have smeared all of the dough once - this will incorporate all of the butter into the dough. [/SIZE]
[SIZE=23.55px]Scrape the dough back into a ball & knead very quickly just until the dough is blended, uniform & silky smooth. At this point you can wrap it in plastic wrap and put it into the fridge for several minutes if the dough is too sticky; this will make it easier to roll out. [/SIZE]
[SIZE=23.55px]Lightly (don’t push down on the dough with pressure) roll out the dough to a thickness of 3/8 – 1/2 inch (1 cm); cut out round of dough with a cookie or biscuit cutter. Brush the tops of the biscuits gently with egg wash if you like.[/SIZE]
[SIZE=23.55px]Pour the goulash into a large oven baking dish. Gently place the cut biscuits all over the surface of the goulash.[/SIZE]
[SIZE=23.55px]Place in preheated oven & bake for 10 – 12 minutes or until biscuits are well risen, golden, & just starting to brown around the edges & the goulash is bubbling.[/SIZE]
[SIZE=23.55px]Serve hot.[/SIZE]