Slovak goulash

Ingredients

3 Tbsp	Clarified butter
400 g	Stewing beef, thick flank, diced (Main)
1	Onion, diced
1 tsp	Caraway seed
2 tsp	Salt
4	Garlic cloves, finely chopped
1 tsp	Ground paprika
4 sprigs	Fresh rosemary, leaves stripped
1 Ltr	Beef stock, low-salt
2 Tbsp	Tomato paste
600 g	Potatoes, peeled and diced

Directions

1. In an electric frypan, heat the butter or lard and brown the beef until nicely coloured. Add the onion, caraway seeds, salt, garlic, paprika and rosemary and cook until the onions are coloured.
2. Add the beef stock and tomato paste, bring to the boil and simmer, covered, for one-and-a-half hours.
3. Add the potatoes and simmer, covered, until they are just cooked - about 25 minutes. Serve with a quick stir-fry of savoy cabbage, bacon or speck, white vinegar and parsley.