Prepare your ladle and get ready to savour each spoonful of this soul-warming beef goulash recipe. This traditional Hungarian dish is a true delight for meat lovers, as it combines robust rich flavours with a touch of warmth. Add plenty of spices and paprika to turn those simmering juicy beef chunks into a scrumptious flavour packed Hungarian beef goulash to satisfy a hearty hunger.
Serves: 4 people
Prep Time: 15 minutes
Cooking Time: 2 hours
Ingredients:
- 750g gravy beef, trimmed and diced into 3cm cubes
- 200g button mushrooms, quartered
- 2 red capsicums, 2cm pieces
- 2 garlic cloves, crushed
- 1 large brown onion, finely diced
- Egg noodles
- 400g can of tomatoes
- 2 cups Massel beef stock
- 2 Tbs plain flour
- 2 Tbs sweet paprika
- 2 dry bay leaves
- 2 Tbs olive oil
- 2 Tbs sour cream
- Chopped fresh parsley, to serve
How to cook our Beef Goulash recipe, method:
- Pick up your fresh meat and ingredients from Pendle Hill Meat Market. We have ready to cook gravy beef to save you an extra step!
- Preheat your oven to 160C fan-forced
- Prepare to cook the beef by heating 1 tablespoon of oil in large, heavy-based, flameproof casserole dish on medium-high. Cook the beef for 5 - 6 minutes or until browned. Transfer to a bowl.
- Heat the last tablespoon of oil, adding onion, garlic, capsicum and mushrooms. Stir the mixture for 5 minutes or until onion is soft and translucent. Add beef back into the pot with flour and paprika and stir for 1 minute. Add bay leaves.
- Add your stock and tomatoes and bring to a light boil. Transfer the whole dish to the oven and bake for 2 hours until beef is tender.
- To thicken the liquid, drain ¼ liquid from the goulash and mix with sour cream until smooth. Reincorporate thickened liquid and stir to combine. Serve on top of egg noodles and add parsley to garnish.
The majority of the ingredients in our Beef Goulash recipe are available in our store at Pendle Hill Meat Market, order online or head in-store to see us and we would be glad to help you put this delicious meal together.
This easy Cowboy Beans recipe is so hearty and filling and just perfect for chilly weather! Loaded with three types of beans, bacon, and beef, this family favorite is frequently served up at holiday gatherings, and parties.
Ingredients
- 1/2 pound bacon (diced)
- 1 pound lean ground beef
- 1/2 cup onion (chopped)
- 1/4 cup ketchup
- 1/4 cup barbecue sauce
- 1/4 cup granulated sugar
- 1/4 cup packed brown sugar
- 2 tablespoons molasses
- 1 tablespoon chili powder
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 tablespoons mustard
- 1 can pork and beans
- 1 can butter beans (drained)
- 1 can kidney beans (drained)
- 1 can pinto beans (drained)
Steps to Make It
Prepare the Beans
- Gather the ingredients.
- Put the diced bacon in a large, deep skillet or Dutch oven over medium heat.
- Cook, stirring, until the bacon is crisp.
- Remove the bacon with a slotted spoon to paper towels to drain and reserve.
- Remove the excess bacon drippings.
- Add the ketchup, barbecue sauce, white and brown sugars, the molasses, chilli powder, salt, pepper, and mustard. Add pork and beans, butter beans, kidney beans, and pinto beans, and stir to blend ingredients.
- In the same skillet over medium heat, cook ground beef until browned, breaking up and stirring as it cooks. Add the chopped onion and cook until tender. Drain off excess fat.
Oven Cooking Instructions
- Pre-heat the oven to 350 F/180 C/Gas 4.
- If the Dutch oven isn't ovenproof, transfer the bean mixture to a casserole or baking dish and sprinkle the bacon over the top.
- Bake in the heated oven for 1 hour.
Slow Cooker Instructions
- Transfer the bean mixture to the crockery insert of a slow cooker.
- Cover and cook on HIGH for 1 hour, then reduce heat to LOW and cook for 2 to 4 hours longer.
- Finish the beans with a topping of about 1 cup of shredded cheese. Continue baking or slow cooking for a few minutes, or until the cheese has melted.
- Or, top each serving with 1 or 2 tablespoons of shredded cheese.
- Serve and enjoy your Cowboy Beans with Ground Beef!
The majority of the ingredients in this recipe are available in our store, please head in to see us and we would be glad to help you put this delicious meal together.
Quality Pendle Ham & Bacon Triple Smoked Leg Ham On the Bone paired with a sweet and tart redcurrant glaze is the heavenly Christmas match you've been looking for!
Glaze Ingredients
- 250g Redcurrant jam
- ¼ cup of Brown sugar
- 2 tsp of Balsamic Vinegar
- 1 tsp of Black Peppercorns
Ham Ingredients
- Pendle Ham and Bacon Triple Smoked Leg Ham On the Bone
- Cloves for studding
Method
- Preheat the oven to 180c.
- Prepare glaze by combining all glaze ingredients overheat and stirring continuously for 5 minutes. Strain out peppercorns.
- Remove skin from ham and score diamond shape into fat, do not score meat. Insert a clove into each cross-cut.
- Add 1 cm of water to the bottom of a roasting tray. Place a wire rack inside the tray and place ham on top. Brush half of the glaze evenly over the ham and set the second half aside for basting every 20 minutes.
- Bake for 1 ½ hours or until fat is caramelised and meat cooked through.
The majority of the ingredients are available in our market. Come in and ask our friendly staff members for any information you might require to make this a success.
