First Frosts

November and this week we had a beautiful autumn frost. Our first one this autumn, so we've done really well for having milder weather until now. Vivid blue skies with a dusting of crispy crunchy silver underfoot. The garden takes a whole new look, telling us to be prepared as winter is arriving now the days are closing in. 

Delicate layers of fine ice shine amongst the vivid red berries of the cotoneastor tree. The butterfly house hangs quietly - summer over. There's still an abundance of autumn and summer colour. It's been so mild the verbena has started to flower for a third time, but the arrival of the frost will stop it in it's tracks soon, as it sways in the cold now. 

The pampass grass looks deep gold amongst the orange hips from the spring flowering cherry tree. Vivid to the backdrop of glorious autumnal trees.

The bird baths have frozen over -  logs, fallen leaves and the last of the summer plants coated in ice. Thoughts turn to the colder days of winter. Bracing winter walks, hot coffee, warming afternoon tea, cosy nights by the fire with the lights on low, candlelight, cushions, warm throws and the curtains firmly closed as we near to Christmas. 

Time to think of hearty and warming winter food. I'd been promising myself I'd cook a Hungarian Ghoulash sometime after our recent visit to Budapest. A frosty day feels like a good day for it. 

An Simple Hungarian Ghoulash

Ingredients (serves 6 or plenty for leftovers) 

A pound and a half of best lean stewing steak

Assortment of winter vegetables (For ease and a quick cheat, I used a ready prep packet of carrot, swede and butternut squash) 

2 - 3 onions (or throw in half  a pack of ready prepped frozen - I like to keep life simple!)

Olive oil, 

Few teaspoons Paprika, 

Few teaspoons mixed herbs (whatever's in the garden or cupboard) 

Seasoning and black pepper

Tin of tomatoes (I added a few fresh cherry toms too) 

250ml red wine

500ml beef stock

Flour

Method

Warm oil olive in pan and saute onions and vegetables 

Coat steak in flour and add and brown in pan with vegetables

Add in red wine and stock (adjust amounts if necessary) 

Stir in paprika, herbs and seasoning and pepper

Cook in pan until meat browned and simmering hot

Transfer to casserole dish and warm in on a moderate to low heat for a few hours. (I used gas mark 5 for two and a half hours) 

I served mine with new potatoes and winter greens, but anything goes!