Silver Travel Cook Club - April 2020

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Silver Travel Cook ClubEmerald Waterways We’re very conscious of the current challenges, and hope that travel will be back in everyone’s mind for 2021. Eating remains on the agenda.

This month’s Silver Travel Cook Club features a classic recipe for Hungarian beef goulash, courtesy of sponsor Emerald Waterways and inspired by their 15-day Splendours of Europe adventure.

And you could win an Emerald Waterways goody bag and a copy of Classic Recipes of Hungary.

This ultimate river cruise itinerary passes through five countries, and four capital cities en-route from the quirky city of Amsterdam, to Hungary’s cosmopolitan capital Budapest.

Visit one of Germany’s oldest cities, and the historic capital of the Rhineland – Cologne. Join a local guide and uncover the Old Town concluding at the UNESCO World Heritage-listed Cologne Cathedral.

15-day Splendours of Europe ItineraryDuring this wonderful itinerary, cruising through the fairytale-like surrounds of the Rhine Gorge is a true highlight, and the infamous Lorelei Rock is yours to admire as we sail. Discover German towns and cities including Rüdesheim, Miltenberg, Würzburg and Passau, and explore historic landmarks and areas of outstanding natural beauty.

Cross the border into Austria and visit the pretty town of Melk, home to the striking 900 year old Benedictine Abbey, where you will enjoy a guided tour. Austria’s breathtaking capital is your next port of call, recognised for its cultural legacy. Explore the famous sights of the Ringstrasse and Vienna’s city centre by coach and by foot.

Immerse yourself into local life during a visit to the home of a local Slovakian family for coffee and cake whilst in Bratislava, before concluding your river cruise in Budapest, where you will enjoy a guided city tour and a traditional Hungarian folklore show.

15-day Splendours of Europe
15-day Splendours of Europe

Departure dates and pricing:

  • From AprilOctober 2021
  • Prices from £3,220 pp including flights, tips, excursion options and wine and beer at lunch and dinner

Recipe: Emerald Waterways’ Hungarian beef goulash

Ingredients (serves 4):

  • 1kg good braising steak, preferably chuck steak
  • 1 tbsp sunflower oil
  • 3 medium onions, cut into 12 wedges
  • 3 garlic cloves, crushed
  • 2 tsp hot smoked paprika
  • 600ml cold water
  • 400g can of chopped tomatoes
  • 2 tbsp tomato purée
  • 2 bay leaves
  • 1 red pepper
  • 1 green paper
  • 1 orange pepper
  • flaked sea salt
  • freshly ground black pepper

Preparation:

Preheat the oven to 170°C / Fan 150°C / Gas 3½. Trim any hard fat off the beef and cut the meat into rough 4cm chunks. Season well with salt and freshly ground black pepper.

Hungarian beef goulashHeat the oil in a large flameproof casserole dish. Add the steak and fry over a high heat until nicely browned all over, turning regularly. Tip the onions into the pan and cook with the beef for 5 minutes until softened. Add the crushed garlic and cook for a further minute, stirring regularly.

Sprinkle both paprikas over the meat and crumble the beef stock cube on top. Add the water, tomatoes, tomato purée and bay leaves. Season with salt and pepper, stir well and bring to a simmer. Cover with a tightly fitting lid and transfer the dish to the oven. Cook for 1½ hours.

While the beef is cooking, remove the core and seeds from each pepper and chuck them away. Cut each pepper into chunks of about 3cm. When the beef has cooked for 1½ hours, carefully remove the dish from the oven. Stir in the peppers, put the lid back on and put the goulash back in the oven for a further hour or until the beef is meltingly tender.

Serve with small portions of rice and spoonfuls of soured cream if you like, but don’t be too generous – soured cream contains less fat than double cream but still has 30 calories per tablespoon!

Emerald Waterways goodie bagWin Emerald Waterways goody bag and a copy of Classic Recipes of HungaryHow to win an Emerald Waterways goody bag and a copy of Classic Recipes of Hungary

With the current situation, many of us will be cooking a great deal more at home and turning to old favourites. We’d like you to tell us in the Comments section below about your favourite home-cooked meal – is it a Sunday roast or an apple pie? Or something more exotic? We’d love to know, and the best entry will win a super Emerald Waterways goody bag and a copy of this book of Classic Recipes of Hungary which may give you some new ideas.


Read more about all of our Silver Travel Cook Club recipes.

 

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Other Members' Thoughts - 14 Comment(s)

  • Terry
    5 months ago
    We tend to eat chicken or fish with vegetables and potatoes. However, one favourite in our house is a pasta dish. I buy the ready prepared meatballs from the suoermarket, which are then cooked in the oven. Then I boil the pasta with a bit of chopped celery. I fry chopped mushrooms and red pepper (in minimum oil) before adding a tin of plum tomatoes. Then I add pepper sauce and simmer for a bit. Once the pasta is ready, I drain it and pour the contents from the frying pan, mix them up and heat again. Then I serve with the meat balls and a sprig of basil from the garden. It seems to go down well.
  • Pencilpencil
    5 months ago
    Bubble and squeak. Usually have mash left over from the night before and just add leek and cabbage. Also goes well with gravy.
  • you
    5 months ago
    My favourite meal ?.....NOT cooked.....just any mix of raw veg &/or fruit & nuts........
  • Jules61
    5 months ago
    You just can't beat roast beef and roast potatoes with cauliflower cheese and lashings of gravy. I also love cheese and potato pie with baked beans.
  • SilverTravelEditor
    5 months ago
    Thanks for all your mouthwatering memories of, and recipes for, your favourite home-cooked meals. Now more than ever, perhaps, simple ingredients prepared with patience and love will conjure up food appropriate for these self-isolated socially-distanced times.
    One of our own easy 'go-to' recipes is a healthy, hearty soup using some of the ingredients mentioned by @EliseC65 - chorizo and chickpeas. Together with carrots, celery, onion, lentils, chilli flakes and paprika, they combine to create 'happiness in a bowl'. Especially if you dunk a chunk of home-baked crusty bread in there. Yum!
    Keep those favourite home-cooked meal memories and ideas flowing to be in with a chance of winning the Classic Recipes of Hingary book, together with a goody bag from Silver Travel Cook Club sponsor Emerald Waterways.
  • Ozdevon
    5 months ago
    Most things Italian! Pasta & also risotto are so flexible so you usually have some of the staples in the fridge or cupboard. If it is one thing I have learnt about Italian cooking since visiting the country is ………. keep it simple …...you do not need a lot of ingredients.
  • philatel
    5 months ago
    My favourite meal is shepherds pie and baked beans - so easy to make - and delicious to eat.
  • Helyn
    6 months ago
    Favourite home cooked meal is risotto.
    Many years I started learning Italian in the hope that I would visit one day. My teacher was a Roman man, a friend of a friend. One week a friend of his from Rome was visiting and the lesson was him teaching us how to make a proper Italian risotto like his Nonna did.
    Fabulous. Everyone always loves it.
  • Lottiemc
    6 months ago
    Nothing beats a warm and comforting Irish Stew Braising steak cut in cubes,carrots onion ,potatoes, celery, white turnip salt and pepper lentils and barley bring to the boil add stock and broth for seasoning leave to simmer for 60 mins and serve with homemade brown bread #delice
  • EliseC65
    6 months ago
    Chorizo and chickpea bake. So easy and uses up the chickpeas I overstocked on
  • Carlton4
    6 months ago
    Mince and mash, yorkshire puddings, nice
  • ESW
    6 months ago
    After the panic buying and empty supermarket shelves, I was back to my mother’s wartime recipes. This was always a great favourite with us when I was little.

    Mum’s Canadian chips.

    My mother grew up on the Canadian Prairies in the years of the Great Depression when things were really difficult. This was one of the standby recipes when there wasn’t much food.

    There are no quantities. They varied depending on what was in the larder and how many mouths there were to feed. She always used dripping which gave a really rich flavour. No longer having a dripping pot, I use cooking oil. Make more than you think you will need!

    Ingredients:
    • Onions, skinned and chopped
    • Potatoes - thinly sliced (you don’t need to peel them first0

    Fry together in a large frying pan , turning regularly until the potatoes are soft and everything is nicely browned.

    Serve with lashings of brown sauce. It is very good with sausages or gammon.
  • GBG
    6 months ago
    At this time of lockdown, I have found myself turning to many of the things that I cooked many years ago plus using my freezer and food that has somehow got lost at the bottom as inspiration to use things up. So the menu has included
    Padding out a chicken breast by adding vegetables and a sauce then adding a pie crust.
    Monday Pie ( mince, tomatoes, beans and sliced potato)
    Fish pie.
    Sausage and leek casserole
    Paella made with any odd bits of meat and vegetable.
    Fish curry
    Green tomato pasta sauce.
  • DRSask
    6 months ago
    My favourite home cooked meal is Provencal rack of lamb. After browning the lamb you then cook sliced shallots and potatoes in the pan until the edges are browned then pop the lamb on top and finish off in the oven. Absolutely comfort food for me and my favourite meat to boot.
    Reading through the cruise itinerary above takes me back to a few trips to the area. I remember well eating many lovely cakes during a few days in Vienna and a fabulous traditional meal in Budapest.