Beef Goulash

Preparation

1. 01

   Step 01

   Cut the beef into even 3–4 cm cubes and pat dry with kitchen paper. Season with salt and pepper.

2. 02

   Heat: high, sear in batches

   Heat the lard or oil in a heavy casserole dish over a high heat. Sear the meat in batches until deeply browned all over. Remove from the pan and set aside.

3. 03

   Heat: medium

   Reduce the heat to medium. Cook the chopped onions in the fond until translucent and golden, about 10 minutes, stirring occasionally.

4. 04

   Heat: medium

   Add the tomato purée and garlic to the onions and cook, stirring, for 1–2 minutes until darker.

5. 05

   Step 05

   Remove the pan from the heat and let it cool slightly (about 1 minute). Stir in the sweet and hot paprika powder. Important: do not add the paprika to boiling liquid, or it will turn bitter.

6. 06

   Step 06

   Return the seared meat to the pan. Add the caraway seeds, bay leaves and hot beef stock. Stir well and bring to the boil.

7. 07

   Heat: low, lid on

   Reduce the goulash to a low heat, cover with a lid and simmer gently, stirring occasionally, for about 2 hours until the meat is fork-tender. Add a little more stock if needed.

8. 08

   Heat: medium

   Stir the flour with 3–4 tbsp cold water until smooth, then stir into the boiling goulash. Simmer, stirring, for 5 minutes until the sauce thickens. Season with vinegar, salt and pepper.