Hungarian Goulash 🇭🇺.

Instructions:

1. Sauté the onions:
   • Heat lard/oil in a large heavy pot or Dutch oven over medium heat.
   • Add onions and cook slowly until golden and soft (about 8–10 minutes).
2. Add beef & paprika:
   • Remove pot from heat for a moment (so paprika doesn’t burn and turn bitter).
   • Stir in paprika, then immediately add beef cubes and garlic.
   • Return to heat, stirring well to coat beef with onions and paprika.
   • Cook for about 5 minutes until beef is lightly browned.
3. Simmer the stew:
   • Add tomatoes, caraway seeds, and just enough broth to barely cover the meat.
   • Cover and simmer gently for 45–60 minutes, until beef is nearly tender.
4. Add vegetables:
   • Add carrots, parsnips, and bell pepper. Pour in remaining broth or water as needed.
   • Simmer for another 20–30 minutes until vegetables are tender.
5. Finish with potatoes:
   • Add cubed potatoes and cook for 15 minutes more, until potatoes and meat are fully cooked and stew is rich and flavorful.
   • Season with salt and pepper to taste.

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Serving Suggestions:

• Serve hot with fresh crusty bread or Hungarian csipetke (pinched egg noodles).
• Garnish with chopped fresh parsley or a dollop of sour cream if you like.
• Pair with a glass of Egri Bikavér (Bull’s Blood), Hungary’s famous red wine. 🍷

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Would you like me to include a Csipetke (Hungarian pinched noodles) recipe to go along with the goulash for an even more authentic experience?