2 tablespoons lard or vegetable oil; 2 large onions, finely chopped; 2 pounds (900g) beef chuck, cut into 1-inch cubes; 3 cloves garlic, minced; 2 tablespoons sweet Hungarian paprika ...

Goulash, or gulyás, arrived in the U.S. sometime in the early 1900s, with the first American recipe printed some time between 1909 and 1914, and it's all thanks to Hungarian immigrants.

Mmmm, goulash. If you didn’t know, Hungarian gulyás (popularly known as goulash) is a “traditional hearty stew, sometimes soup, typically made of beef, onions, vegetables, spices and ground paprika.” ...

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Leftovers: You’ll have enough goulash left for another meal. Store it in the fridge for up to 3 days or freeze for up to 3 months. Reheat in the microwave or on the stovetop.

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In a heavy frying pan, add the sugar. Gradually heat it until it melts and turns a caramel colour. Incorporate the cream. The sugar may clump, but keep stirring until it dissolves.

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