Slow cooked Hungarian goulash (Recipe)

Peel and chop all of the onions.

Add the onions to a pan with butter and soften for about 30 minutes.

Trim the fat from the beef and chop into bite-sized chunks, then set aside.

Peel and finely chop the garlic with the cumin seeds.

Once the onions are cooked, add the rest of the ingredients to the pan.

Turn the heat down to a simmer and cover with a lid for about two hours to soften the beef and thicken the sauce.

Stir occasionally to avoid burning and add a little water if needed.

Equipment Needed

Allergens