Viennese Goulash

Makes enough for 6 good portions

• 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

1. Dice beef into 3cm chunks
2. Slice the onions
3. Chop the garlic
4. Crush the caraway seeds in a pestle and mortar
5. 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
6. Add the garlic and cook for a further minute
7. Add the tomato puree, paprika, crushed caraway seeds, sugar, vinegar
8. Season with a heaped teaspoon of salt, and a dozen grinds of the pepper mill
9. Cover with 1L of water
10. Bring to the boil
11. Add the beef
12. Cook at a gentle simmer for 2½ hours, adding more water if it starts to get a little dry
13. Check the meat is tender, if not add more water if required and continue cooking
14. Remove when done, if needed cook a little longer to thicken the sauce
15. Serve sprinkled with chopped parsley and any of cooked new potatoes, rye bread etc toped with a spoonful soured cream