“This is about as fiercely savoury as a dish can be: a thick, velvety sauce with tender chunks of beef,” says Evie Harbury. “The rule I play by when making my beef goulash, as learned from my Austrian butcher friends, whom I trust wholeheartedly on this particular specialist subject, is to use a two-to-one ratio of meat to onion.
“So, if you are cooking for more people and need to increase the amount of meat, just make sure you stick to that ratio. The caramelised onions at the base of the sauce are the real hero in this recipe: so golden and beautiful, with an aroma like a culinary perfume.
