Hungarian Goulash

Ingredients

• • 600g beef chuck, cut into 3cm cubes
• • 3 large onions, finely diced
• • 2 cloves garlic, minced
• • 3 tbsp sweet Hungarian paprika
• • 1 tsp caraway seeds
• • 2 medium potatoes, cubed
• • 2 carrots, sliced
• • 1 red bell pepper, diced
• • 1 can (400g) crushed tomatoes
• • 1.5 litres beef stock or water
• • 2 tbsp vegetable oil or lard
• • Salt and pepper to taste
• • Crusty bread or egg noodles, for serving

Instructions

1. 1 Heat oil in a large heavy pot over medium heat. Cook diced onions slowly for 10-12 minutes until very soft and golden — this is the base of all flavor.
2. 2 Remove pot from heat. Stir in paprika and caraway seeds — off the heat so paprika doesn't burn. Stir for 30 seconds.
3. 3 Return to heat. Add beef cubes and garlic. Cook for 3-4 minutes until meat is seared on all sides.
4. 4 Add crushed tomatoes and stock. Bring to a boil, then reduce to a gentle simmer.
5. 5 Cover and cook for 1 hour, stirring occasionally.
6. 6 Add potatoes, carrots, and bell pepper. Continue simmering uncovered for 30-40 minutes until vegetables are tender and beef is falling apart.
7. 7 Season with salt and pepper. The stew should be thick but still soupy.
8. 8 Serve in deep bowls with crusty bread or egg noodles.