Beef Goulash

Shopping list

• 800 g beef chuck — cut into 3cm cubes

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• 3 tbsp lard or vegetable oil

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• 3 piece onions — finely chopped

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• 4 clove garlic cloves — minced

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• 3 tbsp sweet paprika

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• 1 tsp caraway seeds

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• 2 tbsp tomato purée

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• 500 ml beef stock

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• 150 ml red wine

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• 2 piece bay leaves

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• 1 tbsp plain flour

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• 1 pinch sea salt — to taste

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• 1 pinch black pepper — to taste

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• 1 tsp fresh marjoram or thyme — chopped, optional

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Step by step

1. 1

   Heat the lard or oil in a large, heavy casserole or Dutch oven over medium-high heat. Season the beef cubes with salt and pepper, then brown in batches for 4– 5 minutes per batch until deeply caramelised. Remove and set aside.

2. 2

   Reduce the heat to medium, add the onions to the same pot, and cook gently for 8– 10 minutes, stirring occasionally, until soft and golden.

3. 3

   Stir in the garlic and cook for 1 minute until fragrant.

4. 4

   Add the paprika and caraway seeds, stirring for 30 seconds to release their aroma (be careful not to burn the paprika).

5. 5

   Return the beef to the pot, add the tomato purée, beef stock, red wine and bay leaves. Bring to a gentle simmer.

6. 6

   Cover the pot with a lid and reduce the heat to low. Simmer very gently for 2–2½ hours, stirring occasionally, until the beef is meltingly tender.

7. 7

   If the sauce is too thin, mix the flour with 2 tablespoons of cold water to form a slurry, stir into the goulash, and simmer for 5 minutes to thicken.

8. 8

   Taste and adjust seasoning with salt and pepper. Stir in fresh marjoram or thyme if using.

9. 9

   Serve hot in deep bowls with bread dumplings, boiled potatoes, or crusty bread.