Hungarian Beef Gulyas with Paprika and Potatoes

What you need

• 1 kg (2 1/4 lb) beef chuck, cut into 2 cm (3/4 in) cubes
• 2 tbsp lard, or neutral oil
• 2 large onions, finely chopped
• 3 cloves garlic, finely chopped
• 2 tbsp sweet paprika, Hungarian if possible
• 1 tsp caraway seeds, lightly crushed
• 1 tbsp tomato paste
• 2 bay leaves
• 1.5 l (6 cups) beef stock, or water
• 1 red bell pepper, seeded and diced
• 2 carrots, peeled and sliced
• 600 g (1 1/3 lb) waxy potatoes, peeled and cut into 2 cm (3/4 in) dice
• salt, to taste
• black pepper, to taste

Method

Restated from the original video

1. 1

   Pat the beef dry and season it with salt and black pepper.

2. 2

   Heat the lard in a large heavy pot over medium-high heat. Brown the beef in 2-3 batches, turning it until coloured on all sides, 5-7 min per batch. Lift it out onto a plate.

3. 3

   Lower the heat to medium, add the onions to the fat left in the pot and cook, stirring often, until soft and golden, 10-12 min.

4. 4

   Stir in the garlic and caraway and cook for 1 min.

5. 5

   Pull the pot off the heat, sprinkle in the paprika and stir for 30 seconds. Paprika scorches fast and turns bitter, so keep the pot away from the flame while it blooms.

6. 6

   Return the pot to the heat, stir in the tomato paste and cook for 1 min.

7. 7

   Put the beef and its juices back in, then pour in the stock and add the bay leaves.

8. 8

   Bring to a boil, cover with the lid slightly ajar and simmer gently until the beef is almost tender, about 1 1/2 hours.

9. 9

   Add the carrots, potatoes and bell pepper. Simmer uncovered until the potatoes are soft and the beef falls apart under a fork, 25-30 min.

10. 10

    Fish out the bay leaves, taste and adjust the salt and pepper.

11. 11

    Let the pot stand off the heat for 10 min, then ladle into deep bowls and serve hot.

Imported from askchefdennis.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.