Goulash

Method

1. Melt 1 tbsp of lard in a small heavy-based pot or casserole over low heat. Add 90 g of finely chopped onion with a pinch of the salt and cook gently for 10-12 minutes, stirring often, until it is completely soft, golden and reduced to a pulp. Do not let it brown at the edges.
2. Take the pot off the heat entirely — paprika burns and turns bitter above a certain heat — and stir in 1 tbsp of sweet Hungarian paprika and 1 pinch of hot paprika. Stir for 15-20 seconds in the residual warmth until the fat runs deep red.
3. Return the pot to low heat and add 180 g of diced beef shin, 1 clove of crushed garlic, 0.5 tsp of crushed caraway seeds and the rest of the 0.5 tsp of salt. Turn the meat to coat it, cover, and let it stew in its own juices for 20 minutes, stirring twice; the beef should give out liquid rather than fry.