Bean Goulash

[teamsaint]

One or two people mentioned problems in getting to the shops during the bad weather , which prompted me to post one of my favourite EASY recipes!

This is also good recession food!!
a pound each of onions, ordinary potatoes(maris Piper or whatever) and cooked beans(tinned will do , I use two different types, a tin of each).

Chop and the soften the onions and spuds really well .
Then add stuff like caraway seeds(very optional) tomato puree(table spoon perhaps) tea spoon sugar(important but not too much) and plenty paprika, plain or smoked, salt and pepper.
Desert spoon of flour to thicken, and then add slowly plenty of stock, around 1 and a half pints, and then add the cooked beans.


Bring to boil, and then simmer for as long as you need or want, around an hour.(or you could slow cook through the day).
serve with yogurt or soured cream if you want,(I don't always bother) and with nice bread.

Preparation time.
About the first 12 Brahms Hungarian Dances.
plus
Cooking time.Harry Janos Suite plus the Dances of Galanta.Or a bit longer.
Will feed 4 easily for about £3
Yum.

Edit.Its great on its own If you want to add meat, some chopped smoked sausage or gammon or ham would go nicely.easy for houses where there are meat eaters and veggies.

[Mary Chambers]

I think this sounds really nice. I do something a bit similar with lentils instead of beans, but without the paprika. Always useful to have a store-cupboard dish for when you run out of food. I'll give this a try sometime. I'd definitely put caraway seeds in mine!

[vinteuil]

... sounds good for these cheerlessly unsummery times!

Good stomach-filling stuff. To go with, perhaps a nice bott of Szekszárd Kékfrankos ...

[Beef Oven]

One or two people mentioned problems in getting to the shops during the bad weather , which prompted me to post one of my favourite EASY recipes!

This is also good recession food!!
a pound each of onions, ordinary potatoes(maris Piper or whatever) and cooked beans(tinned will do , I use two different types, a tin of each).

Chop and the soften the onions and spuds really well .
Then add stuff like caraway seeds(very optional) tomato puree(table spoon perhaps) tea spoon sugar(important but not too much) and plenty paprika, plain or smoked, salt and pepper.
Desert spoon of flour to thicken, and then add slowly plenty of stock, around 1 and a half pints, and then add the cooked beans.


Bring to boil, and then simmer for as long as you need or want, around an hour.(or you could slow cook through the day).
serve with yogurt or soured cream if you want,(I don't always bother) and with nice bread.

Preparation time.
About the first 12 Brahms Hungarian Dances.
plus
Cooking time.Harry Janos Suite plus the Dances of Galanta.Or a bit longer.
Will feed 4 easily for about £3
Yum.

Edit.Its great on its own If you want to add meat, some chopped smoked sausage or gammon or ham would go nicely.easy for houses where there are meat eaters and veggies.

What wine do we accompany it with? And please, no Hungarian wine. Although having said that, last time I was there, they did do some nice reds

[MrGongGong]

What wine do we accompany it with? And please, no Hungarian wine. Although having said that, last time I was there, they did do some nice reds

Has to be a chilled bottle of Tokaji (I would go for a 5 Puttonyos)
but that will blow any idea of it being an economical meal completely out of the water

Egészségedre

[Nick Armstrong]

To go with, perhaps a nice bott of Szekszárd Kékfrankos ...

Vinrouge by name, vinrouge by nature...

[MrGongGong]

I always find Kékfrankos a bit "thin"
but never really had an expensive bottle even in Budapest when the exchange rate made everything absurdly cheap .......

[vinteuil]

What wine do we accompany it with? And please, no Hungarian wine.

... I think you wd find a serious kékfrankos quite acceptable.

But if you can't be doing with magyar wine - well, french stuff from a bean-centric place (think cassoulet) wd be fine - a saint-chinian, a minervois, a gaillac, a fitou, a corbières.... or a good beaujolais (p'raps a chénas or a juliénas) ... or again a young spanish tempranillo...

[Nick Armstrong]

french stuff from a bean-centric place (think cassoulet) wd be fine - a saint-chinian, a minervois, a gaillac, a fitou, a corbières...

Wise words.

[MrGongGong]

I'd go for a hefty Cahors (we really need a wine glass emoticon)

[vinteuil]

I'd go for a hefty Cahors (we really need a wine glass emoticon)

... ah yes, the "black wine of Cahors"* - yes, I'd be very happy with a cahors here - or a madiran, an irouléguy, a côtes-de-saint-mont, a marcillac, or something similarly chunky. A current fave wd be a pécharmant....

.

* https://www.frenchentree.com/france-...le.asp?ID=4076

[Serial_Apologist]

Mock Goose (for 2)

Ingredients:

4 medium-sized spuds
1 large onion
1 large cooking apple
6 sausages (I use Linda McCartney's veggie ones)
8 slices of bacon (vegetarian will do)
Mixed chopped herbs
Salt & pepper to taste

Boil the spuds until cooked
Slice or fine-chop the onion
Peel and fine slice or grate the apple
Shallow fry onion until just about to brown; then
add grated/chopped apple, stir in along with the herbs, salt & pepper
Grill the sauasages until brown all round
Mash the potato, mixing in butter/marge and milk to soft firm consistency
Place grilled sausages in casserole dish, cover with the onion/apple/herb mix
Overlay with the mashed potato
Lay bacon strips over the top of the potato
Place in cooker on max heat 10 minutes

Serve.

Cider probably the best liquid accompaniment

(A World War II recipe devised by Mum - wish she'd left me her secret Melting Moments recipe )

[aka Calum Da Jazbo]

try cumin and coriander instead of caraway and add some fines herbes and you could be in South America [switch spuds for rice]

[EdgeleyRob]

One or two people mentioned problems in getting to the shops during the bad weather , which prompted me to post one of my favourite EASY recipes!

This is also good recession food!!
a pound each of onions, ordinary potatoes(maris Piper or whatever) and cooked beans(tinned will do , I use two different types, a tin of each).

When the weather improves TS,I'll nip to the shops and buy some.

[french frank]

Perhaps Platform 3 could do with a Refreshments sub-forum: Food, drink, recipes .... any interest?