Hungarian Beef Goulash

Cook it step by step

1. 1

   Before cooking, read every step, measure all listed ingredients and prepare the cookware named by the method. Keep raw meat or seafood refrigerated until needed and use a separate clean board and knife for ready-to-eat ingredients.

2. 2

   Brown beef in lard and remove. Use medium-high heat and work in batches if needed; allow about 10 minutes, stopping when the ingredient has the colour or softness described rather than relying on the clock alone.

3. 3

   Cook onions slowly until golden, then take the pot off heat to add paprika. Use medium-high heat and work in batches if needed; allow about 10 minutes, stopping when the ingredient has the colour or softness described rather than relying on the clock alone.

4. 4

   Return beef with garlic, caraway, tomato and stock.

5. 5

   Simmer gently until nearly tender. Keep only small bubbles breaking the surface and begin checking after 90 minutes, stirring often enough to prevent catching and adding hot liquid only if the pan becomes dry.

6. 6

   Add pepper and potatoes and cook until soft and broth slightly thick. For whole pieces of meat, verify doneness in the thickest part with a clean thermometer; poultry must reach at least 74°C before serving.

7. 7

   Taste away from the heat and adjust salt, acidity and chilli a little at a time. Rest for 5 minutes before serving so the temperature evens out and the sauce settles.