Beef Goulash

Method

1. 01

   Step 1: Cut and dry the beef

   Cut the beef into 3 cm cubes, trimming off any tough silverskin. Pat thoroughly dry with paper towels, since surface moisture stops meat from browning.

2. 02

   Step 2: Brown the beef

   Heat the lard in a heavy pot over high heat. Brown the beef in 2–3 batches for 5–6 minutes each until deeply coloured, transferring each batch to a bowl.

3. 03

   Step 3: Melt the onions

   Thinly slice the onions and add them to the pot. Cook over medium-low heat for 12–15 minutes, stirring and scraping up the browned bits, until soft and golden.

4. 04

   Step 4: Bloom the paprika

   Take the pot off the heat, add the paprika and caraway and stir quickly for 30 seconds. Paprika scorches and turns bitter in seconds over a high flame, so we always do this off the stove.

5. 05

   Step 5: Bring it together

   Return the beef and its juices, then add the tomato paste, garlic, bell pepper cut into strips, hot water, bay leaf, salt and pepper. Put back on the heat and bring to a gentle simmer.

6. 06

   Step 6: Simmer until tender

   Cover with the lid slightly ajar and simmer on low for 1½ hours. Then uncover and cook for another 20–30 minutes, until the sauce thickens enough to coat a spoon.

7. 07

   Step 7: Check and season

   It’s ready when a piece of beef splits easily under the edge of a spoon. Remove the bay leaf, taste and add more salt if needed.