Goulash

Hungarian goulash recipe. Makes ~2 serves.

• 1 large onion
• 1/2kg stewing meat (e.g. shank, chuck or shoulder), cubed
• 2 tablespoons sweet hungarian paprika (can use smoked or hot)
• 70g triple concentrated tomato paste

• Saute onions in olive oil until clear/white
• Lower heat to add paprika and mix into onions. If too hot, the paprika will burn and go black
• Add meat, mix through
• Add tomato paste
• Add salt to taste
• Lower heat and ensure meat is coated. Check in 15 min, onions should be forming a sauce. Increase heat if not
• When there is a little sauce, cook for 1.5h until meat is soft

If the meat is a little stringy or hard, leave for a bit longer as it will soften. There will not be a lot of sauce in the pot, but it is important the pot is covered while it cooks to trap the moisture from the ingredients.