Goulash & Bulls BloodThe Orchestra is available for concerts & tours where the goulash is served hot and spicy, top local ales are dispensed directly from their casks balanced on creaking stils and an old wooden stage groans under unrestrained stamping.
Please email Balkan Bob with your enquiry
Standard Performance Rider
Band approved authentic goulash recipe
Ingredients3 tablespoons butter3 large onions, diced 1.2kg diced rump steak 1/4 teaspoon caraway seed 1/2 teaspoon dried marjoram 3 cloves garlic, minced 3 tablespoons paprika 3 jalepeno chillies, roughly chopped 2 scotch bonnet chillies, finely chopped 3 large carrots scraped and diced 1l water 5 large potatoes, peeled and cubed salt and pepper to taste 2 large crusty French sticks 250ml soured cream Preparation methodMelt butter in a large casserole or soup pot over medium high heat. Saute onions until soft, then add beef and brown. Stir in caraway seed, marjoram, garlic, paprika and chillies. Pour water over all, lower heat to low and simmer for 2 1/2 hours.Add potatoes and carrots and cook until tender, another 45 minutes to 1 hour. Season with salt and pepper to taste and serve with fresh crusty bread and sour cream on the side. |
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