Slovak goulash

Slovak goulash. Photo / Ian Jones

Serves four

3 tbsp clarified butter or lard
400g thick flank, diced
1 onion, diced
1 tsp caraway seeds
2 tsp table salt
4 cloves garlic, peeled and finely chopped
1 tsp paprika powder
4 sprigs rosemary, leaves stripped
1 litre low-salt beef stock
2 tbsp tomato paste
600g potatoes, peeled and diced

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. Add the beef stock and tomato paste, bring to the boil and simmer, covered, for one-and-a-half hours. 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.