Mashed Potatoes with Beef Goulash

Pat the beef dry and cut it into cubes about 3 cm. Heat 1 tbsp of oil in a heavy pot and brown the meat in batches until nicely seared, then transfer to a plate.

Add the remaining oil, then the finely chopped onion and carrot, and cook for 7–8 minutes until softened. Add the minced garlic and cook for another 30 seconds.

Remove the pot from the heat, stir in the paprika, return the beef to the pot, add the tomato paste, salt and black pepper; mix well so the paprika doesn't burn.

Pour in the beef stock, cover with a lid and simmer over the lowest heat for 70–80 minutes, stirring occasionally, until the meat is tender and the sauce is rich and thick.

Peel the potatoes, cut into large chunks and boil until fully tender. Drain, then return the potatoes to the hot pot for 1–2 minutes to let excess moisture evaporate.

Mash the hot potatoes with butter and warm milk until smooth, adding more salt if needed. Divide the mash among plates, top with the hot goulash and serve immediately.