Beef Goulash

• 450 g/1 lb good chuck steak, cut into largish cubes
• 2 tablespoons beef dripping

In a heavy saucepan fry the cubes of beef in the dripping until well browned all over. When they are done remove them with a perforated spoon to a plate. Now put the onions and the garlic into the pan, turn down the heat and cook slowly until soft and evenly coloured. Return the meat to the pan and add the paprika (1–2 tablespoons according to taste). Stir over the heat for a few seconds, then