Hungarian Goulash

Ingredients

• 1 kg beef chuck, in large cubes
• 3 large onions, sliced
• 3 tbsp sweet Hungarian paprika
• 2 tsp caraway seeds, crushed
• 2 red peppers, sliced
• 400 g tinned tomatoes
• 700 ml beef stock
• 2 tbsp lard or oil
• 150 g soured cream, to serve

Method

1. Brown the beef

   Season and brown the beef hard in batches, then set aside.

   15 min

2. Cook the onions down

   Cook the onions slowly in the same fat until collapsed and golden. There should be almost as much onion as meat — it dissolves and becomes the sauce.

   25 min

3. Add the paprika off the heat

   Take the pan off the heat before stirring in the paprika and caraway. Paprika scorches in seconds over direct heat and turns irreversibly bitter.

4. Braise

   Return the beef, add the peppers, tomatoes and stock, and simmer very gently, covered, until the beef shreds under a fork.

   1 h 45 min

5. Reduce

   Uncover and reduce until the sauce is glossy and coats the meat.

   15 min

6. Serve

   Season and serve with a spoonful of soured cream, over noodles or potatoes.