Hungarian Goulash with Soured Cream

Ingredients

• 1.2 kg beef chuck, cut into 4cm pieces
• 4 garlic cloves, minced
• 500 ml beef stock
• 2 red peppers, deseeded and diced
• 1 x 400g tin chopped tomatoes
• salt and black pepper
• 3 onions, finely diced
• 3 tbsp sweet smoked paprika
• 2 tbsp vegetable oil
• 1 tsp caraway seeds
• 2 bay leaves
• 2 carrots, finely diced
• 300 g wide egg noodles or mashed potato
• 150 ml soured cream
• 15 g flat-leaf parsley, chopped

Method

1. Heat the oil in a large heavy casserole over high heat. Season the beef generously. Brown in batches for 3–4 minutes each side until deeply caramelised. Remove and set aside.
2. Reduce the heat to medium. Fry the onions for 10 minutes until deeply golden. Add the red peppers, grated carrot and garlic, and cook for 3 minutes until softened.
3. Add the paprika and caraway seeds, stir for 1 minute until the spices are toasted and fragrant; this is the flavour base of the whole dish.
4. Return the beef. Pour in the chopped tomatoes, stock. Add the bay leaves. Stir well, bring to a simmer, then cover tightly.
5. Cook over very low heat for 2–2½ hours, stirring occasionally, until the beef is completely tender and the sauce is rich, thick and deeply coloured. Check the seasoning and remove the bay leaves.
6. Serve the goulash over egg noodles or mashed potato, with a generous dollop of soured cream alongside, a scattering of parsley and a crack of black pepper.