{"id":1953,"date":"2010-12-01T14:02:21","date_gmt":"2010-12-01T14:02:21","guid":{"rendered":"http:\/\/www.jamesramsden.com\/?p=1953"},"modified":"2010-12-01T14:02:21","modified_gmt":"2010-12-01T14:02:21","slug":"recipe-not-bear-goulash","status":"publish","type":"post","link":"https:\/\/www.jamesramsden.com\/2010\/12\/01\/recipe-not-bear-goulash\/","title":{"rendered":"Recipe | (Not bear) Goulash"},"content":{"rendered":"<p><a href=\"http:\/\/www.jamesramsden.com\/wp-content\/uploads\/2010\/12\/img_0142.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-medium wp-image-1954\" title=\"Goulash\" src=\"http:\/\/www.jamesramsden.com\/wp-content\/uploads\/2010\/12\/img_0142.jpg?w=300\" alt=\"\" width=\"300\" height=\"224\" srcset=\"http:\/\/www.jamesramsden.com\/wp-content\/uploads\/2010\/12\/img_0142.jpg 2043w, http:\/\/www.jamesramsden.com\/wp-content\/uploads\/2010\/12\/img_0142-300x224.jpg 300w, http:\/\/www.jamesramsden.com\/wp-content\/uploads\/2010\/12\/img_0142-1024x766.jpg 1024w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/a>As the snow continues to tumble outside &#8211; and indeed on this blog &#8211; there are few dishes more warming than a great big bowl of goulash. This one is not made <a href=\"http:\/\/www.telegraph.co.uk\/foodanddrink\/foodanddrinknews\/8168596\/Italian-environmentalists-in-a-stew-over-bear-meat-goulash.html\" onclick=\"__gaTracker('send', 'event', 'outbound-article', 'http:\/\/www.telegraph.co.uk\/foodanddrink\/foodanddrinknews\/8168596\/Italian-environmentalists-in-a-stew-over-bear-meat-goulash.html', 'with bear');\" target=\"_blank\">with bear<\/a>, but with leftover beef stew.<!--more--><\/p>\n<p>The process, if you could call it that, is beyond simple. Gently warm the leftover stew with a good slosh of red wine and a few ladles of stock. Quantities will depend entirely on how much stew you have, but timidity is not encouraged. To this add a tin of tomatoes, paprika (or smoked paprika) and hot chilli powder to taste. Roughly break up the meat with a potato masher, and toss in a handful of chopped spuds. Simmer gently for 20 minutes and serve with sour cream, chopped parsley, and a pinch of paprika.<\/p>\n<div id=\"geo-post-1953\" class=\"geo geo-post\" style=\"display: none\"><span class=\"latitude\">0<\/span><span class=\"longitude\">0<\/span><\/div>","protected":false},"excerpt":{"rendered":"<p>As the snow continues to tumble outside &#8211; and indeed on this blog &#8211; there are few dishes more warming than a great big bowl of goulash. This one is not made with bear, but with leftover beef stew.<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[8],"tags":[69,357,404,463,855],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p1zdji-vv","_links":{"self":[{"href":"https:\/\/www.jamesramsden.com\/wp-json\/wp\/v2\/posts\/1953"}],"collection":[{"href":"https:\/\/www.jamesramsden.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.jamesramsden.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.jamesramsden.com\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.jamesramsden.com\/wp-json\/wp\/v2\/comments?post=1953"}],"version-history":[{"count":0,"href":"https:\/\/www.jamesramsden.com\/wp-json\/wp\/v2\/posts\/1953\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.jamesramsden.com\/wp-json\/wp\/v2\/media?parent=1953"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.jamesramsden.com\/wp-json\/wp\/v2\/categories?post=1953"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.jamesramsden.com\/wp-json\/wp\/v2\/tags?post=1953"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}