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Friday, 12 April 2013

Farmers' Night

The second of three series on books features this old cookbook called Cooking in Switzerland.

A friend gave it to me over two years ago. It was time to try it.

A random page depicted an easy recipe called Farmer Goulash.

I used just under 1 Kg of meat, cut into stew chunks.

Brown meat in 2 Tbsp butter, then add 4 slices of bacon diced (yes, this is not a recipe for those weak in their hearts).

And then came the vegetables.

Remove the meat. In the same pan, fry a chopped onion and a sliced leak.

Anyone can make a guess as to what that root vegetable is? 

Read on...

Add the cooked meats and fried onion/leak to a pot. 

Chop the celery root, 3 carrots and add with 2 litres of broth (I used vegetable broth to keep things light).

Cover and simmer for 1.5 hours. 

Meanwhile, bread was baking - a Farmer Goulash goes well with a Farmhouse white bread.

Back to the recipe; at the 1.5 hours mark, add 5 small potatoes diced, cover and simmer for another 30 - 45 minutes.

Let it rest and serve with warm bread and butter.

Excellent recipe indeed, may repeat it again (don't be offended Scouse ambassador, your Scouse recipe remains a favourite and is being a hit these days as featured on Buzzfeed 18 Weird & Wonderful British Foods). 

Thank you generous neighbour for the exceptional dessert you dropped off!.

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