Monday, 15 December 2014

Fyne's Jarl Ale Goulash with Chorizo and Chive Baguette Dumplings

Fond memories for me around Christmas time involve being close to a fire place and eating a bowl of something warm and delicious. One of my fondest memories of seeking warmth from the cold was sitting in an old rustic pub in the Lake District, we consumed a ridiculously large bowl of delicious Hungarian Goulash and it was washed down with a warming ale. This has brought me to create this winter dish to warn up your bones after a long day battling the weather. We've of course used some Fyne Ales Jarl for this recipe, it's ridiculously easy to make and the dumplings are spiked with little spicy chunks of chorizo and little hits of chives. 


1kg Shin of Beef 
200ml Fyne's Jarl Ale 
2 tablespoons Tomato Puree
4 Tbsp Smoked Paprika 
4 Tbsp Sweet Paprika
1 Large Onion 
1 Can Chopped Tomatoes
4 Cloves Garlic
200ml Beef Stock
Salt and Pepper to Season 
Sour Cream 

200g Chorizo 
Bunch of Chives
1 tsp Sugar
1/2 A Loaf of Stale Bread
2 eggs
Dash of Sour Cream
Dash Milk
100g Flour

1. Begin by cutting the shin of beef into bite sized chunks coat in all of the paprika and season generously with salt and pepper. Brown it off in a large pot, do this in batches so the pot isn't overfilled. Make sure the meat is golden brown on the outside. 

2. Preheat an oven to 160 degrees. Remove the meat once it is all browned off and set aside. Dice the onion and roughly chop the garlic. Sautee this off until fragrant and translucent. Add tomato puree and stir for a minute. Add the ale and scrape the bottom of the pot, these browned bits will flavour the whole stew. Now add the beef stock and chopped tomatoes. Bring to a boil and reduce the heat. Now put the pot into the oven and leave for about 3 hours to simmer on a low heat. 

3. Now Begin to make the dumplings. Chop up the stale bread into chunks and put into a large bowl. Add the eggs, milk and sour cream and let it sit on the bread to soak it up for a minute. Now add the flour and season with salt and pepper, chop up the chives and chorizo into small chunks. Add to the mix and mix with your hands until you can form dough balls with it. Set them aside in the fridge. 

4. Once the goulash is ready, taste for seasoning and add salt, pepper and sugar to your taste. Now begin to fry the dumplings in a pan with butter until golden brown. Serve the goulash with some soured cream and enjoy!

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