Goulash (Hugh Fearnley Whittingstall)

3 tbsp vegetable oil, rendered pork fat or lard
2 onions, peeled and diced
2 cloves garlic, peeled and minced
½ tsp caraway seeds
1kg beef shin, cut into 3cm cubes
1 ½ tbsp sweet Hungarian paprika
¼ tsp cayenne pepper
1 bay leaf
2 green peppers, cored, deseeded and cut into thin strips
3 medium-sized tomatoes, cored, deseeded and diced
2 medium-sized potatoes, peeled and cut into 3cm cubes
Salt and freshly ground black pepper

To serve
Sour cream and chives

Warm a tablespoon of oil or fat in a large saucepan over a medium-low heat and fry the onions until they are soft and translucent, about 15 minutes. Add the garlic and caraway seeds, fry for a further minute, then scrape the onion mixture into a bowl.

Raise the heat, add the rest of the oil or fat and brown the meat on all sides. Remove from the heat, return the onions to the pan along with the paprika and cayenne, and stir until the meat is well coated with onions and spices. Add the bay leaf and just enough water to cover the meat by about 3cm.

Bring to a boil, reduce the heat and simmer gently, uncovered, for about an hour, until the meat is tender. Add the peppers, tomatoes and potatoes. Season and simmer for a further 20 minutes. Serve with a dollop of sour cream and some chives.

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