Goulash

Method

1. Cut the onions into irregular strips or cubes about 2-4 mm thick.
2. Heat extra virgin olive oil (or lard) in a pan and add the onions. Sauté gently, adding a pinch of salt to help release their water.
3. Meanwhile, peel and cut the carrots into chunks of similar size. Wash the potatoes (preferably ratte potatoes) and cut them into cubes, leaving the skin on.
4. When the onions are soft and translucent, remove the pan from the heat. Add the sweet paprika and stir well, being careful not to burn it.
5. Add a little hot water, return to low heat, and stir to dissolve the paprika. Add bay leaf, black pepper, ground coriander, and garlic (or ‘crema d’aglio’).
6. In a separate pan, heat oil and sear the beef (cut into 3 cm cubes) on all sides until browned. Season with a pinch of salt.
7. Deglaze the searing pan with a splash of water and pour the juices into the paprika-onion mixture.
8. Add the browned meat, tomato concentrate, and enough hot water to cover the meat. Season with salt. Cover with a lid slightly ajar and simmer for 30-40 minutes.
9. After 30-40 minutes, add the carrots, potatoes, and green Hungarian peppers (or frigitelli), cut into irregular pieces. Add a little more water if needed. Cover and cook for another 30-40 minutes until the meat and vegetables are tender.
10. Check the seasoning and adjust salt. Serve hot, traditionally with polenta (preferably taragna).