Hungarian Beef Goulash

Preparation:

Preparation: Cut the meat into 3 cm cubes and sprinkle these with salt, pepper, flour and a little paprika. Peel the onions and cut them into slices, then fry them in a saucepan with a third of the olive oil, over low heat, until they start to brown. Add the cubes of meat, browned separately with the rest of the oil (except for a spoonful), and cook them in the preheated oven (200 degrees), with the saucepan uncovered, for about half an hour, remembering to turn them from time to time. After the indicated time, sprinkle the preparation with the rest of the paprika powder, add the tomato puree and mix. In a saucepan, heat the tomato paste with a spoonful of oil, then add it to the stew. Finish cooking the goulash in the oven (it will still take two hours), gradually adding all the broth. Wash the peppers, remove the seeds and the internal white membranes and blend the pulp. Crush the cumin in the mortar, collect the proceeds in a bowl and mix the marjoram, minced garlic and grated lemon zest, finally add the mixture to the cold butter and work everything until you get a homogeneous mixture. 10 minutes from the end of cooking, add the mixture of butter and herbs and the pepper purée to the stew, which gives the dish a more intense color and a slightly sweetish flavour. --- ADVICE. The ideal side dish for the traditional Hungarian stew is potatoes. These are boiled in their skins, then peeled and passed with the appropriate tool, dropping the puree obtained directly into the dish with the stew. Complete the mashed potatoes with a curl of butter and a few cumin seeds.