For Goulash:

1. Heat oil in a large pot or Dutch oven over medium heat. Cook onions in oil until soft, stirring frequently, then remove and reserve.
2. In a medium bowl, combine paprika, pepper and 2 teaspoons of salt. Coat beef cubes well with spice mixture, then sear over medium heat, in the same pot as you cooked your onions, until browned on all sides.  Return the onions to the pot, add tomato paste, tomatoes, garlic, beef stock and the remaining 1 teaspoon salt and stir to combine.
3. Stovetop Method: If working with a large pot, reduce heat to low, cover and simmer, stirring occasionally between 90 minutes – 2 hours.
4. Oven Method:  If working with a  Dutch oven bring your Goulash to a boil then cover and place a pre-heated 300°F (150°C) oven for 90 minutes – 2 hours. When fully cooked the meat should be tender and the sauce will be thick and rich.

1. For Maize Porridge:
   In a large, heavy-based saucepan bring the milk and butter to just under a boil then reduce the heat to medium-low. Add your salt and then slowly add your maize meal, stirring constantly.  Whisk, for about 2 minutes, until smooth and lump-free.  Simmer for 7 – 12 minutes until cooked.  Stir occasionally and add more milk if you find it too thick.

Serve hot, in deep bowls with a generous portion of goulash served on top, a dollop of sour cream makes for the final finish, adding a touch of dairy to a deeply flavoured stew.  May the luck of the Gypsy be with you.