Hungarian Goulash

P: Sandy cooked a deliciously rich and tender Hungarian goulash for dinner. The cut of beef was perfect -- shin has plenty of connective tissues, or collagen, between the muscle fibres which covert to liquid gelatin during the two and half hours of cooking resulting in tender meat and a thick, flavourful soup. With paprika (and some extra chilli ... er, Malaysian goulash), onions, tomatoes and garlic, and dollop of sour cream, the stew was fantastic. Melt-in-your mouth ossobucco-style beef and rich, hot, thick soup. We ate the goulash with buttered brown rice. Two whole bowls of goulash for me, thank you very much!



And for dessert, guava with chilli powder-salt.