Ingredients

• 2 x Medium red capsicums - red capsicums essential. Cut into strips

• 800g Chuck steak - diced 3cm cubes

• 3 x Tablespoons olive oil

• 2 x Medium brown onions - cut into half moons

• 6 x Large garlic cloves - loosely chopped

• 1/2 x Cup sweet red wine

• 1 x Tin whole Italian tomatoes

• 1 x Medium carrot cut into 3 cm chunks

• 2 x Cups beef stock. Chicken stock will work but not as good. Rich home made style essential

• 4 x Medium Yukon gold or similar potatoes cut into 4cm pieces

• 4 x Tablespoons sweet paprika - must be genuine Hungarian sweet paprika - see note

• 3 x Teaspoons caraway seeds

• 2 x Bay leaves

Preparation

Add the olive oil to a heavy based oven baking dish and when beginning to smoke, brown the beef well on all sides then set aside. Next to the same pan add a little more oil, the onions and red capsicum strips and fry down until soft and caramelised.

Then add the garlic - taking care not to burn. Next add the red wine to deglaze the pan then add the Paprika, Caraway Seeds, Bay Leaf, Salt (we suggest minimal salt needed because of the Paprika) Carrots and Stock, stir well, then add the tomatoes and potatoes and return the beef to the pot.

For our test of this recipe we slow cooked in the covered pot - stirring often - on the stove top for 2 1/2 hours until meat was falling apart and the sauce was rich and dark.

Suggestion: After 1 hour we removed the top and allowed the liquid to reduce a little which gave a more concentrated flavour, however, one of the tasters felt this was contrary to the idea of the Goulash having a soup identity or texture.

Remember, when setting the table, to set with a spoon - essential for the lovely soup like sauce.

Important: (1) Genuine Hungarian made Sweet Paprika essential. To buy see SPICES (2) To make an easy beef stock see RECIPES - Interesting bits and pieces section (3) If you feel the sauce is drying out add a little water

Comments: A well known food writer made the point that unless you are using genuine Hungarian Sweet Paprika, don't bother to start cooking the Goulash