A thoroughly authentic Hungarian Goulash with a richness of flavor that will satisfy both body and soul!
PREPARATION TIME
INGREDIENTS
3 tablespoons pork lard , or butter or bacon grease (pork lard is traditionally used and imparts a great flavor)
1 1/2 pounds yellow onions chopped
1/4 cup quality genuine imported Hungarian sweet paprika
1 1/2 pounds stewing beef , cut into 1/2 inch pieces
5 cloves garlic ,minced
2 red bell peppers ,seeded/membranes removed, cut into 1/2 inch chunks
1 yellow bell pepper ,seeded/membranes removed, cut into 1/2 inch chunks
2 tomatoes ,diced
2 carrots ,diced
2 medium potatoes ,cut into 1/2 inch chunks
5 cups beef broth (traditionally just water is used but beef broth adds so much more flavor)
1 bay leaf
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon crushed caraway seeds (optional, not traditional in all regions)
INSTRUCTIONS
Add the beef broth, bay leaf, return to the stove and bring to a boil. Reduce the heat to medium, cover and simmer for 40 minutes.
Add the carrots and potatoes. Return to a boil, reduce the heat to medium, cover, and simmer for another 30-40 minutes or until the beef is nice and tender. Add salt to taste. Remove the bay leaf.
