Hungarian Goulash

STEP BY STEP

Let's make something delicious.

1. 01

   Peel the onions and garlic. Thinly slice the garlic. Halve the onions and cut into strips. Wash, trim and deseed the peppers. Cut the flesh into roughly 2 cm pieces and refrigerate until needed.

2. 02

   Heat the lard in a large saucepan. Sweat the onions for 2–3 minutes. Add the beef and sear on all sides for 2–3 minutes. Reduce the heat. Add the tomato purée and both types of paprika, then cook briefly over a medium heat, stirring.

3. 03

   Deglaze with the beef stock, chopped tomatoes and 400 ml water. Add the bay leaves, caraway and garlic. Bring to the boil, then simmer uncovered over a low heat for about 2 hours, stirring occasionally. Add more water if needed; the meat should be almost covered.

4. 04

   Add the pepper pieces to the goulash 30 minutes before the end of the cooking time and continue cooking. Do not add any more water from this point onwards. Season the goulash with sugar, salt and pepper. Serve with boiled potatoes, if desired.