for 4 people

Goulash

	oil for frying
4	onions, coarsely chopped
800 g	beef ragout (e.g. shoulder), in cubes of approx 1½ cm
3	garlic cloves, finely chopped
½ tsp	salt
a little	pepper
2 tbsp	tomato puree
2 tbsp	sweet paprika
1 tbsp	smoked paprika
1 tsp	caraway seeds
6 ½ dl	beef bouillon
15 g	dark chocolate, finely chopped
1	organic lemon, use a little grated zest and 1½ tbsp of juice
	salt and pepper to taste

To serve

200 g	crème fraîche
1 bunch	flat-leaf parsley, finely chopped

How it's done

Goulash

Heat a little oil in the pot. Sauté the onions. Add the meat and garlic, continue to sauté for approx. 5 mins., season. Add the tomato puree, cook briefly, pour in the stock, cover and braise over a low heat for approx. 3 hrs. Add the chocolate, lemon zest and juice, mix, season.

To serve

Serve the goulash in soup plates, top with crème fraîche and parsley.

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