Hungarian Goulash (Gulyás)

Ingredients

• •2 lb beef chuck, cubed
• •2 tbsp lard or vegetable oil
• •3 onions, diced
• •3 tbsp sweet Hungarian paprika
• •1 tbsp caraway seeds
• •3 cloves garlic, minced
• •1 green bell pepper, diced
• •1 tomato, diced
• •4 potatoes, cubed
• •8 cups beef broth
• •1/2 cup flour (for the csipetke dumplings)
• •1 egg (for the csipetke dumplings)
• •Salt to taste
• •Pepper to taste

Steps

1. 1.Heat the lard or oil in a large pot and cook the onions over low heat until deeply softened and golden, about 15 minutes.
2. 2.Remove the pot from the heat briefly and stir in the paprika, caraway seeds, and garlic - taking the pot off the heat before adding the paprika keeps it from scorching and turning bitter.
3. 3.Return the pot to the stove, add the beef, tomato, and bell pepper, and stir to coat.
4. 4.Pour in the beef broth, bring to a boil, then reduce heat, cover, and simmer for 1.5 hours until the beef is tender - keeping the pot covered so it stays brothy instead of reducing down is what makes this genuine gulyás soup rather than the thick stew most non-Hungarian recipes call goulash.
5. 5.Add the potatoes and simmer for another 20-25 minutes until tender.