Beef goulash

Tender beef shank braised low with onions, peppers and paprika into a deep, glossy goulash — the kind of stew that tastes even better the next day.

Ingredients

• beef shank700 g
• onion3 pcs
• ground sweet paprika2 tbsp
• tomato paste1 tbsp
• garlic3 cloves
• broth500 ml

Method

1. Prepare the ingredients. Cut the beef shank into roughly 3–4 cm chunks, trimming any excess sinew. Peel and thinly slice all three onions, finely chop the garlic, and measure out your tomato paste and paprika so everything is ready before the pan goes on.
2. Brown the beef. Heat a generous splash of oil in a heavy-based pot over high heat until shimmering. Brown the beef in batches for 3–4 minutes per batch, turning to get good colour on all sides — don't crowd the pan or it'll steam. Set the browned pieces aside.
3. Soften the onions. Reduce the heat to medium and add a little more oil if needed. Cook the sliced onions in the same pot for 10–12 minutes, stirring occasionally, until they are deeply golden and very soft — this sweetness is the base of the goulash.
4. Bloom the paprika. Add the garlic, stir for 30 seconds, then remove the pot from the heat entirely. Stir in the sweet paprika and tomato paste straight away — the residual heat blooms the spice without burning it, which would turn it bitter.
5. Build the braise. Return the pot to a low heat and add the browned beef back in. Pour over the 500 ml of broth and stir everything together, scraping up any sticky bits from the bottom of the pot.
6. Braise low and slow. Bring to a gentle simmer, then cover and cook over the lowest heat for 75–85 minutes, stirring every 20 minutes or so. The beef is ready when it yields easily to a fork and the sauce has reduced into a deep, glossy coating.
7. Adjust and plate. Taste and season with salt and pepper. Ladle into warm shallow bowls, making sure each portion gets plenty of the glossy sauce — this goulash is built to sit on a mound of bread dumplings, mashed potato, or egg noodles.

Safety & hygiene Important

• Beef internal temperature. Beef shank is safe well before it reaches tenderness, but ensure the braise maintains a steady simmer throughout rather than sitting lukewarm — the centre of the larger chunks should reach at least 75 °C before serving.
• Reheating leftover goulash. If reheating the next day (and it really is better), bring the goulash to a rolling boil and hold it there for at least 2 minutes, stirring, before serving — don't just warm it gently.