====== Viennese Goulash ======

===== Serving =====
Makes enough for 6 good portions

===== Ingredients =====

  * 1½ kg shin of beef (or similar casserole steak etc)
  * 12 onions
  * 2 garlic cloves
  * 1 tbsp tomato puree
  * 2 tbsp sweet paprika
  * 1½ tbsp hot paprika
  * ½ tsp caraway seeds
  * 1 tsp brown sugar
  * 2 tsp cider vinegar
  * flat leaf parsley
  * salt & pepper
  * soured cream (Not for Ollie)
  * potatoes or rye bread to serve

===== Method =====

  - Dice beef into 3cm chunks
  - Slice the onions
  - Chop the garlic
  - Crush the caraway seeds in a pestle and mortar
  - Fry the onions in a large pan until they are a deep golden brown.  The original recipe uses 100g of lard, but 100ml of olive oil, or olive oil and butter are equally good
  - Add the garlic and cook for a further minute
  - Add the tomato puree, paprika, crushed caraway seeds, sugar, vinegar
  - Season with a heaped teaspoon of salt, and a dozen grinds of the pepper mill
  - Cover with 1L of water
  - Bring to the boil
  - Add the beef
  - Cook at a gentle simmer for 2½ hours, adding more water if it starts to get a little dry
  - Check the meat is tender, if not add more water if required and continue cooking
  - Remove when done, if needed cook a little longer to thicken the sauce
  - Serve sprinkled with chopped parsley and any of cooked new potatoes, rye bread etc toped with a spoonful soured cream