Gulyás (Hungarian Beef Goulash)

Ingredients

• 2 lb (900g) beef chuck, cut into 1-inch cubes
• 3 tbsp lard or oil
• 3 large onions, finely chopped
• 4 cloves garlic, minced
• 3 tbsp sweet Hungarian paprika
• 1 tsp caraway seeds, crushed
• 1 tbsp tomato paste
• 1 red bell pepper, diced
• 2 carrots, sliced
• 1 lb (450g) potatoes, peeled and cubed
• 6 cups beef stock
• 2 bay leaves
• Salt and black pepper to taste
• Sour cream, to serve (optional)

Before you cook

• Cut the beef into 1-inch cubes and pat dry.
• Finely chop the onions, mince the garlic, and dice the bell pepper.

Steps

1. Heat the lard in a large, heavy pot over high heat.
2. Brown the beef in batches, about 4 minutes per batch, then set it aside.
3. Lower the heat to medium and add the onions to the same pot.
4. Cook the onions for 8 minutes, stirring often, until soft and golden.
5. Take the pot off the heat and stir in the paprika and garlic.
6. Stir constantly for 20 seconds so the paprika doesn't scorch.
7. Return the pot to the heat and add the tomato paste and beef back in.
8. Pour in the beef stock, then add the caraway seeds and bay leaves.
9. Bring to a simmer, cover, and cook for 1 hour 30 minutes until the beef is tender.
10. Add the carrots and potatoes to the pot.
11. Simmer uncovered for 25 minutes until the vegetables are tender.
12. Add the bell pepper and simmer for 10 more minutes.
13. Season with salt and black pepper to taste.
14. Ladle into bowls and top with a spoonful of sour cream if using.