Hungarian-Style Beef Goulash

For 2 servings

• vegetable oil1 tbsp
• diced beef (stewing steak)300 g
• onion, chopped1
• garlic clove, crushed1
• sweet paprika2 tbsp
• caraway seeds (optional)1/2 tsp
• tomato purée1 tbsp
• beef stock400 ml
• red pepper, chopped1
• potato, peeled and diced1
• Salt and pepper, to taste
• Fresh parsley, to serve

1. 1

   Pat the beef dry before browning- this helps it colour properly rather than steam.

2. 2

   Heat the oil in a large pan over medium high heat. Add the beef in batches if needed and cook for 5 to 6 minutes, turning occasionally, until deeply browned on all sides. Remove and set aside.

3. 3

   Add the onion to the same pan and cook for 6 to 7 minutes, stirring occasionally, until softened and starting to turn golden.

4. 4

   Add the garlic and cook for 30 seconds until fragrant. Take the pan off the heat briefly, stir in the paprika and caraway seeds- paprika burns and turns bitter very quickly if added directly to a hot pan.

5. 5

   Return to low heat, stir in the tomato purée, then return the beef to the pan along with any juices.

6. 6

   Gradually pour in the beef stock, stirring well, and bring to a gentle simmer. Cover, reduce the heat to low, and cook for 1 hour, stirring occasionally.

7. 7

   Add the red pepper and potato, stir well, and continue cooking for a further 30 to 40 minutes, until the beef is very tender and the potato is soft.

8. 8

   Season with salt and pepper, scatter with fresh parsley, and serve with crusty bread or rice.