Hungarian Beef Goulash

Ingredients

• 2 lb beef chuck, cut into 1-inch cubes
• 2 lb yellow onions, finely diced
• 3 tbsp lard or vegetable oil
• 3 tbsp sweet Hungarian paprika
• 1/2 tsp hot paprika
• 4 garlic cloves, minced
• 1 tbsp caraway seeds, crushed
• 2 bay leaves
• 1 red bell pepper, diced
• 2 large tomatoes, diced
• 6 cups beef stock
• 2 medium potatoes, peeled and cut into 3/4-inch cubes
• Salt, to taste
• Fresh parsley, chopped, for serving

Before you cook

• Pat the beef cubes dry and season generously with salt.
• Finely dice the onions.
• Mince the garlic and crush the caraway seeds.
• Dice the bell pepper, tomatoes, and potatoes.

Steps

1. Heat the lard in a heavy pot over medium heat.
2. Brown the beef cubes in batches, about 3 minutes per side, then set aside.
3. Add the onions to the same pot with a pinch of salt.
4. Cook the onions over medium-low heat, stirring occasionally, until soft and golden, about 15 minutes.
5. Take the pot off the heat and stir in the sweet and hot paprika until the onions are evenly coated.
6. Stir in the garlic and caraway seeds until fragrant, about 30 seconds.
7. Return the beef and any collected juices to the pot.
8. Add the bay leaves, bell pepper, and tomatoes.
9. Pour in the beef stock and bring to a simmer.
10. Cover and simmer gently over low heat for 1 hour 30 minutes, stirring occasionally.
11. Add the potatoes and simmer uncovered for 25 more minutes, until the potatoes and beef are tender.
12. Remove the bay leaves and taste for salt.
13. Ladle into bowls and top with chopped parsley.