Epping Range Recipies

[George94]

Goulasch makes a good winter casserole.

 

Chop 1lb of onions. Fry in oil until brown. Remove from pan (pan is preferably a cast-iron casserole dish with lid).

Chop 2lb pork or beef or lamb or goat or road-kill into 1inch cubes, toss them in flour, and add to pan. Fry until brown on outside.

Put onions back into pan, add a glass or two of red wine or water.

Add a tablespoon of Caraway and 2 or 3 of Paprika.

 

The addition of some tomato paste and crushed garlic won't hurt.

 

Put the lid on and cook as slowly as you can for a few hours. Check periodically, and add wine/water if it looks dry.

 

Drink with some Bulls Blood or other heavy red wine.

 

All quantities are approx. (Very.)

ETA: (Should have been a separate post)

 

BTW, don't add parsnips to a casserole. They are just too sweet.

 

Boil 'em, bash (mash) 'em, butter 'em, and serve separately.

Edited November 29, 2013 by George94

[onionbargee]

looks like Badger is going to be cheap this year.

Edited November 29, 2013 by onionbargee