Cut the beef into small pieces (about 2 cm x 2 cm). In a hot pan with a bit of oil, sear the meat on each side until golden.

Goulash is a one-pot dish that only seems easy to prepare. The secret lies in selecting the right meat - it should be fresh ...

Serve the goulash sprinkled with a little chopped parsley with new potatoes, spatzle or dark rye bread. Top with a spoonful of soured cream ...

While there are numerous variants of the dish, such as the more stew-focused Hungarian goulash versus the pasta-infused American style which resembles a casserole, it's commonly enjoyed with sides ...