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Favourite Foods of the Famous

Diana Rigg: Beef Goulash

1/2 pint cider
2 1/2 lb cheapest cut stewing steak
1 lb onions
2 oz lard
1 tablespoon paprika
salt
2 tomatoes, peeled and de-seeded
1 or 2 crushed garlic cloves
grated rind of half a lemon
1 teaspoon of carraway seeds and dried marjoram

"As a change from ordinary cooking, I enjoy some international cuisine. Goulash is a stew using a cheap cut of meat, made tender by long slow cooking. The flavourings are unusual and result in a dish that is different and delicious. It re-heats well for a second day."

Trim fat and skin from the steak and cut into strips. Cut the onions into thin slices. Melt the lard in a strong pan. and fry the onion until golden brown. Stir in the paprika and half the cider and boil for a minute or two. Stir in the rest of the cider, the meat, salt, chopped tomatoes and seasonings (garlic, lemon rind, carraway seeds and marjoram). Cover pan with lid and cook as slowly as possible until the meat is tender (usually about 2-3 hours). Serve with boiled potatoes or plain boiled noodles. (Serves 6-8.)


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