Hungarian Beef Goulash Recipe | Food Diaries | Chef Zarnak Sidhwa | Fusion Food

Method:
Melt butter and add onion. Cook till translucent. Stir in caraway seeds and paprika and mix well. In a bowl, dredge the beef cubes with flour. Add beef to the onion mixture and cook for about 2-3 minutes. Add the beef stock or water and diced tomatoes, potatoes and carrots, salt and pepper. Stir and bring to a boil, cover, then reduce to a simmer until tender.

Method:
Melt the dark chocolate with the butter, caster and brown sugars and 250ml water. Gently melt, stirring, until smooth. Take off the heat and leave to cool for 3 minutes. Whisk the eggs into the pan, followed by the flour and cocoa. Pour into a greased and lined tin and bake at 180 degrees C for 40 minutes or until a skewer poked into the middle comes out clean. Cool while you make the sauce. Put all the sauce ingredients into a pan with 300ml of water and keep stirring. Once smooth, let it come to a gentle simmer, then bubble for 2-3 minutes, stirring constantly, until thickened. Cut the warm sponge into squares and serve each with lots of chocolate sauce poured over.