Hungarian Goulash

First attempt at Hungarian Goulash. Still needs some perfecting, but was surprisingly good for starters.

Ingredients

• olive oil
• butter
• 1kg diced beef
• 1 brown onion
• 8 cloves garlic
• tablespoon of tomato paste
• paprika (sweet and/or smoked)
• 250ml beef stock

Method

Brown diced beef in a frypan in a generous amount of butter and oil. Place aside. Dice onion finely, and cook until clear in a deep pot on the stove top. Dice/crush garlic, and add to onion. Stir in beef stock, tomato paste and a generous quantity of paprika (I added 3 or so tablespoons, 2 sweet paprika, 1 smoked). Add one cup of water, and bring to the boil. Add steak, and place covered pot in oven for 2 hours at 160°C. Check and stir every 30 minutes. Add more water if the mixture tends to dry out; ideally ¹⁄₂ to ²⁄₃ of the steak should remain covered.