Hungarian Goulash - Larousse Gastronomique
Larousse Gastronomique is the world’s most famous culinary reference book. It was the vision of Prosper Montagne, a French chef who was responsible for the first edition published in Paris in 1938. His aims were to provide an overview of 20th centrury gastronomy and its history, as well as a source of reference on the more practical aspects of cookery.
Peel 250g onions and slice them into rings. Cut 1.5kg braising steak (chuck beef) into pieces of about 75g. Melt 100g lard in a casserole. When it is hot, put in the meat and onions and brown them. Add 500g tomatoes, peeled, seeded and cut into quarters, then 1 crushed garlic clove, a bouquet garni, salt, pepper and finally 1 tbsp mild Hungarian paprika. Add enough stock to cover the meat, bring to the boil, then reduce the heat, cover and cook very gently for 2 hours. Add 600ml boiling water and 800g potatoes until the potatoes are cooked. Adjust the seasoning. Serve very hot.