Crayfish Goulash
recipe adapted from Larousse
  • 50g butter
  • 125g onions, peeled and sliced into rings
  • 250g tomatoes, peeled and seeded and cut into quarters
  • 1 garlic clove, crushed
  • 1 bouquet garni
  • 5mls hot Hungarian paprika
  • 400g potatoes, peeled and cut into quarters
  • 500mls stock
  • 2 crayfish tails, sliced
  1. melt the butter in a casserole dish
  2. add the onions and cook until soft
  3. add the tomatoes, garlic, bouquet garni, paprika and potatoes
  4. cover with the vegetable stock and season
  5. bring to the boil and then reduce the heat and simmer until the potatoes are soft
  6. add the crayfish tails and increase the heat and bring back to the boil
  7. adjust the seasoning and serve very hot
Recipe by Lavender and Lime at