Goulash

Method

Heat the beef dripping in a large, heavy-bottomed pot and brown the beef cubes in batches, setting aside once coloured. In the same pot, sauté the diced onions until softened, then add the garlic and cook briefly before stirring in the paprika powder and tomato puree, coating the onions well. Return the beef to the pot, pour in the stock, add the bay leaves and caraway seeds, then bring to a simmer and cook covered for 90 minutes, stirring occasionally. Add the potatoes and carrots, season with salt and pepper, and continue simmering for another 45 minutes until the beef is tender and vegetables are cooked through. Taste and adjust seasoning as necessary before serving in deep bowls with the rich, paprika-infused broth.