Beef Goulash

• 1½–2 lb (700 g–1 kg) lean stewing steak
• 1

Wipe the meat, trim and cut away the fat. Cut the meat into neat pieces. Peel and slice the onions. Melt the dripping in a saucepan, and when hot add the meat. Fry quickly to seal the meat on all sides, and then remove the meat from the pan. Add the onions to the hot fat and fry gently to soften them. Stir occasionally and then allow them to brown.

Peel the clove of garlic and pound wit