CbB: Goulash Chilli Corne Carne

Hungary meets Mexico in my infamous mixed-breed creation.

I have tried out the Mexican Chilli Corn Carne and the Hungarian Beef Goulash and totally loved both sauces. Out of curiosity, I decided to try juxtaposing the two to see how good it gets.

What I love the most about the Goulash is the soft, moist, sauce-soaked, juicy pieces of meat that simply melts away in your mouth without the help of your teeth (hehehehehe) and the richness 'paparika' brings to the  table (or pot as the case may be). So I stole these from the Goulash and gave the Chilli Corn Carne.

Goulash Chilli Corne Carne sauce served with plain boiled rice and duo veggie stir fry

I know it's a mouthful to say but it's equally a mouthful to eat so that's fine. *cheeky grin*

Ingredients 

Beef/Pork/Lamb

Minced meat

Onions 

Flour 

Black Pepper

Oil

Salt

Knor cubes

Tomatoes (4 medium sized)

Peppers (Chilli, Scotch Bonnet, Jalapenos, Tatashe)

Ground paparika

Kidney Beans

Stock

Garlic

Cumin

Corriander

Dried Rosemary

Scent leaves (optional)

• I started out by washing my beef and cutting into bite size. 
• I mixed flour, salt and black pepper in a bowl and tossed the beef in the mix and set aside. 
• I ground all my peppers and little tomato roughly, poured it in a pot and cooked it till most of the water had dried up. 
• I put the sauce pot on the fire with some oil and when it was hot, i fried the meat with high heat till it was browned (not necessarily cooked) then I added the minced meat and continued frying till they browned. 
• I added chopped onions, garlic and my dried pepper mix and continued stirring. 
• I poured in my stock (I normally try to save stock from other meals for occasions as this) and spiced the sauce with cumin, corriander, paparika(extra extra as in goulash), dried rosemary and allowed the sauce to boil. 
• Once it started boiling I lowered the heat, covered the pot and let it simmer gently for about an hour. (this is the process in goulash that allows the meat to literally cook to pieces). 
• I took off the lid after an hour, stirred and tasted, then added my kidney beans and a dash of extra pepper and knor (only cos it was necessary) and left it for another 15 mins. 
• When the 15mins was up, I tossed in the scent leaf, stirred and turned off the heat. 

This is just about how I did it!!

I need not say it was fantastico!!...... fabuloso!!