Hungarian goulash

• 1 u Tomato (peeled and chopped)
  Swaps (1)
• 3 u Onion (large, chopped)
• 3 cloves Garlic (chopped)
• 2 u Carrot (sliced)
• 600 g Potato (diced)
  Swaps (1)
• Salt (to taste)
• 1 pinch Black pepper
• 3 tablespoons Paprika (sweet)
• 2 u Bay Leaf
• 1 u Green Pepper (cut into strips)
• 1 pinch Cayenne Pepper (optional)
• 1 kg Beef Shin (in 3 cm cubes)
• 2 tablespoons Lard (or oil)
  Swaps (1)
• 1 teaspoon Caraway (ground or crushed)
• 2 l Water (hot)

Instructions

1. 1

   Pat the beef dry with kitchen paper and season with salt. Melt the lard in a heavy-based casserole and brown the meat over high heat in two batches, so it does not stew in its own juices. Set aside.

   10 min

2. 2

   In the same fat, lower the heat and fry the onion with a pinch of salt, scraping the bottom, until soft and golden. Add the garlic and caraway and cook for a minute.

   15 min

3. 3

   Take the pan off the heat, wait a few seconds and stir in the paprika quickly. Immediately return the meat with its juices and pour in a glass of hot water so the paprika does not burn.

   2 min

4. 4

   Add the green pepper, tomato, bay leaves and black pepper, cover and cook over very low heat, adding a splash of water if it dries out, until the meat starts to become tender.

   90 min

5. 5

   Add the rest of the hot water, the potato and the carrot and simmer uncovered until the meat is very tender and the potato is cooked. Some of the potato will break down and thicken the broth.

   35 min

6. 6

   Check the salt, add the cayenne if you want a little heat and leave to rest for ten minutes before serving with crusty country bread or rye bread.

   10 min