Hungarian Goulash

	Ingredients                                                        Beef / Lamb sheen, cut into cubes 600 g Oil 30ml Onions, chopped 100g Garlic cloves 2 Carrots, diced 100g Parsnip, diced 50g Celery leaves 50g Tomato paste 20g Potatoes, sliced 100g Paprika powder 5g Caraway seed, grounded 5g Bay leaf 1  Black pepper, grounded to taste  Salt to taste  Water Method Heat oil in a pot and cook the chopped onions in it, until they get a golden brown color. Sprinkle paprika powder, while stirring them to prevent the paprika from burning. Add the beef cubes and sauté them till they turn white and get a bit of brownish color as well. The meat will let out its own juice. Let the beef-cubes simmer in it, while adding the crushed chopped garlic, ground caraway seed, salt, ground black pepper and bay leaf. Pour enough water, to cover the content of the pan. Let the beef simmer on low heat for a while. When the meat is half-cooked, add diced carrots, parsnip, potatoes, celery leaf and some more water. When the vegetables and the meat are almost done, add tomato paste. Cook on low heat for few minutes.

Pommes Persillèes

Ingredients

Potatoes : 250 gm.
Butter : 50 gm.
Salt & Pepper to taste
Parsley  for garnish

Method
1. Wash, peel and wash the potatoes.
2. Cut or turn into even sized pieces.
3. Cook in salted water for approximately 20 min.
4. Melt butter in a pan & add potatoes, seasoning & sauté.
5. Sprinkle chopped parsley.

Haricots-verts- beurre (Buttered Green Beans)

Ingredients                                                                                     

Green Beans  trimmed  600g
Butter  60g
Salt & Pepper  to taste

 Method

1. Blanch the green beans for about 5 minutes.
2. Toss with butter. Add salt & pepper as to taste.

Poisson Meunière (Fish Meuniere)

Ingredients

Fish Fillet : 04 no.                                                                        
R.flour : 50 gm
Butter : 100 gm
Lemon : 02 no.
Parsley (chop) : 20 gm.
Salt & Pepper

Method

1. Clean the fish wash & drain.
2. Pass through seasoned flour, shake off all surplus flour.
3. Melt butter in a pan & shallow fried on both sides.
4. Squeeze some lemon juice on a fish.
5. Pour 10 gm nut brown butter over the fish before serving & sprinkle parsley.
6. Serve with lemon wedges.