Name: Oxtail Goulash with Caraway Noodles
Cuisine: United Kingdom
Ingredients: 2 tbsp duck fat or butter; 1 tsp salt; 400 g chopped tomatoes (tinned are fine); 2 cloves of garlic, finely chopped; 2 tbsp paprika; 1 tsp each dried marjoram and thyme, or 2 tsp each of fresh; 2 red peppers, thinly sliced; 2 Spanish onions, finely chopped; 110 g mushrooms, sliced; 2 kg oxtail, washed, dried, and cut into 5cm pieces (ask your butcher to do this: if you have a cleaver you could cut up the oxtails yourself as they do have joints; it does, however, take an expert to spot them); 1 tsp caraway seeds; 150 ml beef or chicken stock; cornflour (optional); 150 ml sour cream

Preparation info

Difficulty
Medium

Appears in

Classic Bull

By Stephen Bull

Published 2001

About

Goulash is one of those dishes that deserve to represent a nation’s cooking. And paprika and sour cream are one of those combinations where you couldn’t find better partners for either, and the addition of caraway, another of Hungary’s favourite flavours, in the pasta along with a few poppy seeds argues a vigorous case for goulash to be included in the list of the world’s great dishes. Here I am using oxtail to celebrate the virtue of the beef bone – you can, of course, use stewing beef or