This hearty Hungarian goulash makes for perfect winter eating. It really is worth going out of your way to find the 2 different types of 'sweet' and 'hot' Hungarian paprika, which can be found at certain specialist shops or ordered online, and which completely transform the dish.
Serves: 2 people
Time: 35 minutes
* indicates optional ingredients
2 large onions, thinly sliced
1 Tbsp sugar
3 garlic cloves, minced
1 Tbsp caraway seeds, toasted and ground
1 1/2 Tbsp sweet Hungarian paprika
1 Tsp hot Hungarian paprika
2 Tbsp minced fresh marjoram
1 teaspoon minced fresh thyme
1 bay leaf
3 Tbsp tomato paste
2 Tbsp balsamic vinegar
1 pouch of organic beef bone broth heated with enough water to make 1 litre of liquid.
1kg (Organic) braising steak or other stewing beef, cut into 2-inch cubes.
*Organic Sour cream
Heat a glug of olive oil in a large pan, add the onions and sugar and cook slowly for 20 minutes until caramelised and almost melting.
Add the garlic, caraway seeds, marjoram, thyme, bay leaf and paprika, and sauté for another minute.
Add the beef and cook for another minute, stirring all the while to let the flavours take hold.
Then raise the heat and add the tomato puree, vinegar, and finally the bone broth.
Season the stew generously and bring to a boil.
Cover and reduce to a low heat for 1 and a half hours simmering until the goulash is rich and thick and the meat tender.
Serve with rice, dumplings or crusty bread and a glass of red wine.