Hungarian Goulash

Ingredients

• 2 tbsp lard or vegetable oil
• 2 large onions, finely chopped
• 2 lb beef chuck or shin, 900 g, cut into ¾-inch (2 cm) cubes
• 3 garlic cloves, finely chopped
• 3 tbsp sweet Hungarian paprika
• ½ tsp hot paprika, optional
• 1 tsp ground caraway seeds
• 2 tsp fine salt, or to taste
• ½ tsp black pepper
• 1 tbsp tomato paste
• 7 cups beef broth or water, 1.7 L
• 2 carrots, diced
• 1 parsnip, diced
• 1 green or yellow bell pepper, diced
• 1 tomato, diced
• 1 ½ lb potatoes, 680 g, peeled and cut into ¾-inch (2 cm) cubes
• 2 tbsp fresh parsley, chopped

Instructions

1. Heat the lard in a large, heavy pot over medium heat. Add the onions and cook for 10 to 12 minutes, stirring often, until soft and golden.
2. Add the beef, increase the heat to medium-high and cook for 5 minutes, stirring, until the meat is no longer pink on the outside.
3. Add the garlic and cook for 1 minute. Take the pot off the heat and stir in the sweet and hot paprika, caraway, salt and pepper.
4. Return to the heat, stir in the tomato paste and pour in the broth. Bring to a boil, then reduce the heat, cover and simmer gently for 1 hour.
5. Add the carrots, parsnip, bell pepper and tomato and simmer for 20 minutes.
6. Add the potatoes and simmer for 20 to 25 minutes more, until the beef and potatoes are tender. Add a little water if the soup becomes too thick.
7. Taste for seasoning and sprinkle with parsley.