Place the diced beef into a large saucepan and cover completely with water (around 3 cups). Bring to the boil then simmer for 2 hours. Keep topping up with boiling water as needed to ensure the meat is covered while cooking (around 3-4 cups). The beef may still be tough at the end of this stage, don’t worry, it will soften by the end.
1 kg beef, 9 cups hot water
While the beef is cooking, heat the vegetable oil in a medium frying pan on low-medium heat and add the onions and garlic. Cook for 3-4 minutes until soft and translucent, but don’t allow them to burn as it will change the flavour.
2 onion, 1 tbsp vegetable oil, 1 clove garlic
Once the beef has cooked, add in the cooked onion and garlic along with the potatoes, carrot, parsnip, celeriac, dry spices, Hungarian sausage (if using) and beef stock to the pan. Top up with water so all the ingredients are covered (around 2 cups).
1 hungarian sausage, 700 g potatoes, 2 carrots, 1 parsnip, ½ celeriac, 2 tbsp Hungarian sweet paprika, ½ tsp black pepper, ½ tsp chilli powder, 1 ½ cups beef stock
Bring to a boil, then reduce heat and simmer (uncovered) for one more hour, topping up with extra water as required to keep everything covered and to maintain a soft, soupy consistency.