Hungarian goulash

Rich Hungarian beef stew with generous amounts of sweet paprika, onions and potatoes. The quintessential Central European comfort dish.

• 1 kg beef chuck, cubed
• 4 large onions, diced
• 4 tbsp sweet Hungarian paprika
• 1 tsp smoked paprika
• 1 tsp caraway seeds
• 3 garlic cloves
• 400 g canned tomatoes
• 600 ml beef stock
• 4 potatoes, cubed
• 2 peppers, chopped
• Lard or oil
• Salt

Method

1. 1
   Brown the beef in batches in lard. Set aside.
2. 2
   Fry the onions until soft and golden. Remove from heat and stir in paprika and caraway seeds.
3. 3
   Return the beef with garlic, tomatoes and stock. Simmer for 1.5 hours.
4. 4
   Add the potatoes and peppers. Cook for another 30 minutes until tender.
5. 5
   Season with salt. The stew should be thick and richly flavoured.
6. 6
   Serve with egg noodles or bread.