Hungarian Goulash

Ingredients

• 800 g beef chuckSubstitute: pork shoulder
• 4 large onions
• 4 tbsp Hungarian sweet paprikaSubstitute: smoked paprika
• 2 medium green bell peppersSubstitute: red peppers
• 3 medium tomatoesSubstitute: canned
• 3 medium potatoes
• 1 tsp caraway seeds
• 4 cloves garlic

Instructions

1. 1

   Cut beef into 3cm cubes and season with salt and pepper.

2. 2

   Dice onions finely and cook in lard or oil over medium-low heat for 15 minutes until soft and translucent.

3. 3

   Remove pot from heat, add paprika and stir quickly — paprika burns easily and turns bitter.

4. 4

   Add beef, garlic, caraway seeds, and enough water to just cover. Bring to a simmer.

5. 5

   Cover and cook on low heat for 1.5 hours.

6. 6

   Add diced potatoes, chopped peppers, and tomatoes. Cook 30 more minutes until potatoes are tender.

7. 7

   Serve in deep bowls with crusty bread and a dollop of sour cream. Adjust thickness with water as needed.