Traditional Hungarian Beef Goulash

Peel and finely chop the onion. Peel the garlic and grate it on a small grater. Cut the beef into cubes of approximately 3 cm x 3 cm.

In a large pot, heat 3 tablespoons of oil over high heat. Add the chopped onion, salt it, and sauté for 10-12 minutes, stirring continuously, until it turns dark brown. Add the beef, reduce the heat to medium-high, and fry for 5-6 minutes. Adjust the heat intensity so that the onion does not burn.

Reduce the heat to medium, add the tomato paste, sweet paprika, ground cumin, salt, and pepper. Sauté everything for another 2-3 minutes. Pour in the beef broth, add the grated garlic and canned chopped tomatoes. Cover the pot with a lid and bring to a boil over high heat. Then reduce the heat to medium and let it simmer for 80-90 minutes.