First! after my roast dinner on sunday, i made chicken stock by boiling a carcass with onion & carrot for 3 hours, then strained it and then chilled and removed the fat that floated out.
for the goulash itself i did:
chop 8 sausages in half then fry them up. chop up 6 bits of trimmed bacon into little 1cm chunks and fry all that
set that aside then fried up 2 onions that were diced with 2 bits of garlic chopped and crushed in a big pot. sprinked over a little chilli flakes whilst that happened.
then once they were all soft added in:
- the stock (was about 1 pt)
- 1 can of chopped tomatoes
- several splashes of worstishire sauce
- bit of black pepper
- some frozen chopped peppers for bulking it out
- frozen loose leaf spinach - plenty - about 4 big chunks
let all that come together then i added a can of washed butter beans near the end and then let it sit for an hour or so on low heat to all come together.
before dishing out had a quick taste and added a bit of salt. you might not need it given the bacon depends.
tada! was really good with some nice bread & butter. no other side dish needed! \o/
I found chopping the sausages in half let them "melt out" a bit into it all so you end up with still some big chunks but lots of little bits of meat all the way through.
think over all cost about £4 for 6 portions too - so pretty good that end too!