Irish beef goulash
Ingredients
500g leftover roast beef cut into cubes; olive oil; one medium onion peeled and sliced; one red pepper, de-seeded and sliced; one green pepper, de-seeded and sliced; 600ml beef stock; four tablespoons of tomato purée; three tablespoons of paprika; sea salt and black pepper; small bunch of flat leaf parsley and 100ml soured cream.
Method
In a medium size pan heat up one tablespoon of olive oil and fry the onions and peppers until lightly coloured.
Pour in the stock, purée, and paprika, season and bring to the boil. Cook for about 20 minutes then add the beef and cook gently for about 10 minutes.
Garnish with chopped parsley and sour cream if liked. Serve with lightly buttered pasta noodles or rice.
Roast beef with roast potatoes, onions, carrots, and Yorkshire puddings
Ingredients
Topside of Irish beef, big enough to provide plenty of leftovers (approx 2.5kg ); floury potatoes; carrots; sprouts; red onions; beef dripping; salt and pepper; bay leaves and rosemary.
Yorkshire pudding batter: 110g plain flour; pinch of salt; two medium eggs, beaten and 290ml milk.
Method
Small Yorkshire puddings take about 20 to 30 minutes. Put all ingredients in a liquidiser or processor and blend till smooth.
Chill for 30 minutes before using. Pre-heat the oven to 180ºC/gas mark 4.
Peel the potatoes, carrots, sprouts, and onions, trim the end of the sprouts and cut the carrots and onions into large pieces.
Put a roasting pan in the oven to heat with a knob of dripping for five minutes. Meanwhile dry the beef well with kitchen paper and season well.
Take the roasting tin from the oven and carefully place the beef in the hot fat with a bay leaf or two under it.
Time the roast (35 minutes per kg for rare ). Baste well and return to the oven. Repeat basting throughout roasting.
Meanwhile parboil the potatoes until just done, drain and then give them a good shake in the pan to break them up a bit (this helps to make them crispy )
Forty five minutes before the beef is cooked, heat a separate pan with a tablespoon or two of dripping from the beef and add the potatoes, season with salt, pepper, and rosemary and baste well, place pan in the oven (baste occasionally during the 45 minutes ).
Fifteen minutes before serving, add the red onions to the beef pan and baste well. This is a good time to remove the excess fat and meat juices from the pan, leaving enough in the pan to baste the beef and onions. The meat juices can then be separated from the fat and reserved to serve with the roast. At the same time prepare your Yorkshire pudding. Preheat the Yorkshire pudding tin with about 3mm of dripping in each section, take out of the oven and carefully pour the batter into the hot fat to a depth of about 1cm, return to top of the oven and bake until golden brown and well risen.
Remove the roast beef when done and allow to sit for at least 15 minutes before carving, take out the onions and keep warm. While the meat is resting, steam or boil the carrots and sprouts until cooked. The potatoes should now be cooked.
Rescue any meat juices from the beef roasting pan, then pour off the fat. Splash some red wine into the pan and heat gently on the hob, using a wooden spoon to dissolve the cooked pan juices into the wine. Add these to the meat juices and reheat to serve with the beef.
