Goulash des Restaurants (Restaurant-Style Beef Goulash)

Ingredients

• 1 kilo 200 beef from the côtes découvertes or the paleron
• 125 grammes lard
• 2 large onions
• 10 grammes salt
• half a coffee-spoonful paprika
• 1 bouquet garni
• a point of crushed garlic
• 2 small spoonfuls flour
• 1 litre and a half fonds brun
• 2 decilitres tomato purée
• plain boiled potatoes

Instructions

1. Cut the beef into very large dice.
2. Brown it with the lard and the coarsely chopped onions.
3. Season with the salt and the paprika; add the bouquet garni and the point of crushed garlic.
4. When meat and onions are browned to the right degree, dust with the flour and cook it for a moment.
5. Moisten with the fonds brun and add the tomato purée.
6. Cook in the oven for about 2 hours and a half.
7. Dress in a timbale and serve plain potatoes separately.