Warm a frying pan on the stove until very hot, then brown the steak (in batches) in a little olive oil. Colour the onions and peppers in the butter and season. Place in one large pan, together ...
I would like to try and make beef goulash, but please can you tell me which cut of beef I should ask for at a butcher's shop? I don't want anything that becomes too stringy.
Thin flank - a cut from the belly - is more gristly, but perfectly suitable for slow, moist cooking such as in a goulash. Chuck is well-marbled, quite tender meat from the top forequarter of the ...
There is nothing more satisfying than putting tough-looking meat into the oven for a couple of hours with an array of flavours and it coming out extremely tender and succulent. Walk away and ...
I write about Asia's economic, trade and policy matters. China is finally coming to the end of the 1950s, meaning the end of what America saw in the 1950s: An unprecedented economic boom ...
Former royal chef Darren McGrady wrote in his cookbook, "Eating Royally: Recipes and Remembrances from a Palace Kitchen," that she was a big fan of chocolate. "On Easter Sunday the chefs would go ...
The children of Northern Ireland's 1957 polio epidemic are no strangers to isolation. That year brought the worst ever outbreak of polio to these shores. It's a cruel disease, often known as ...