Instructions:
- Sauté onions – Heat lard/oil in a large pot. Cook onions until soft and golden. Add garlic.
- Add beef & paprika – Stir in beef cubes and sear until browned. Remove from heat briefly, stir in paprika (to avoid burning).
- Season & add vegetables – Mix in caraway seeds, tomato, bell pepper, carrots, parsnip, and potatoes.
- Simmer – Add broth/water and bay leaves. Season with salt and pepper.
- Cook – Cover and simmer gently for 1.5–2 hours, until beef is tender and soup is rich. Add extra water if needed.
- Finish – Taste and adjust seasoning. Garnish with parsley before serving.
🍽 Serving Suggestions:
- Serve hot with fresh bread or nokedli (dumplings).
- A dollop of sour cream on top is optional, but delicious.
- In Hungary, goulash is often enjoyed with a side of pickled peppers.
Would you like me to also give you the Csipetke (hand-pinched noodle dumplings) recipe that’s often cooked directly in the goulash?
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