Hungarian beef goulash

A deep red, paprika-rich beef and potato stew from Hungary, slow-simmered until the meat falls apart. A dollop of soured cream on top is the finishing touch.

Ingredients

• 800 g Stewing beef, cut into 3cm chunks
• 30 ml Vegetable oil
• 2 Onions, chopped
• 0.3 Garlic, crushed
• 20 g Paprika, sweet Hungarian if you can find it
• 3 g Smoked paprika
• 3 g Caraway seeds, lightly crushed
• 30 g Tomato purée
• 400 g Chopped tomatoes
• 2 Peppers, red, chopped
• 1 g Bay leaves, 2 leaves
• 600 g Potatoes, cut into chunks
• 6 g Salt
• 1 g Black pepper
• 150 g Soured cream
• 8 g Fresh parsley, chopped

Method

1. Heat half the oil in a large heavy pan and brown the beef in batches over a high heat. Lift out onto a plate.
2. Turn the heat down, add the rest of the oil and the onions and cook gently until soft and golden.
3. Take the pan off the heat and stir in the garlic, both paprikas and the caraway (paprika burns easily). Stir in the tomato purée.
4. Return the beef with its juices, add the tomatoes, peppers, bay, salt and 750ml water. Bring to a simmer, cover and cook gently, stirring now and then.
5. Add the potatoes, with a splash more water if it looks dry, and simmer uncovered until the potatoes and beef are tender.
6. Taste for salt and pepper, then serve in bowls with soured cream and parsley on top.