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Hungarian Goulash
Serves 4 with pasta/rice

1lb / 450g lean stewing steak
2 tablespoons oil
15oz / 425g can tomatoes
2 onions, chopped
1 tablespoon or so of tomato puree
2 tablespoons paprika
1lb / 450g new potatoes
1/2 teaspoon caraway seeds
1 teaspoon cornflour
salt & pepper to season
soured cream

Dice meat into cubes and brown in the oil. Add onions, tomatoes,
tomato puree and paprika. Cook gently for an hour or so. Add
potatoes, caraway seeds and season to taste. Cook until potatoes
are done. Mix cornflour with a little water and add to goulash.
Cook until sauce thickens.

Top each serving with soured cream.

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