1. Heat 3 tbsp of the oil in a large saucepan over medium heat. Add the onions and cook about 12 minutes, or until tender and golden.

2. Meanwhile, heat the remaining oil in a large frying pan. In batches, add the beef and cook, turning occasionally, until browned. Transfer to a plate and season with salt.

3. Add the beef, paprika, caraway seeds, cayenne, and cloves to the onions, then stir in the tomato paste. Cook, stirring occasionally, for 2 minutes, until the mixture is very fragrant. Stir in the stock and bring to a boil. Reduce the heat to medium-low.

4. Simmer gently for 1½ hours, or until the meat is very tender. Season with salt and pepper. Serve, topping each portion with a dollop of sour cream.

Variation

Goulash Dumplings

To make this traditional accompaniment, mix 2 cups flour, 4 tsp baking powder, ½ tsp salt and enough water to form a smooth, elastic dough. Divide into 12 portions and, with floured hands, roll into balls. Place the dumplings in the soup for the last 25–30 minutes of cooking.