Authentic Hungarian Goulash (Gulyás)

Ingredients

• 3 tablespoons pork lard, or butter or bacon grease
• 1 1/2 pounds yellow onions, chopped
• 1/4 cup quality genuine imported Hungarian sweet paprika
• 1 1/2 pounds stewing beef, cut into 1/2 inch pieces
• 5 cloves garlic, minced
• 2 red bell peppers, seeded/membranes removed, cut into 1/2 inch chunks
• 1 yellow bell pepper, seeded/membranes removed, cut into 1/2 inch chunks
• 2 tomatoes, diced
• 2 carrots, diced
• 2 medium potatoes, cut into 1/2 inch chunks
• 5 cups beef broth
• 1 bay leaf
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon crushed caraway seeds (optional, not traditional in all regions)

Method

1. Melt the pork lard or butter/oil in a Dutch oven or other heavy soup pot over medium high heat and cook the onions until beginning to brown, about 7-10 minutes.
2. Add the beef and cook until the beef is just starting to brown, 7-10 minutes.
3. Add the bell peppers, tomatoes, and garlic and cook for another 6-8 minutes.
4. Remove the pot from the heat and stir in the paprika, salt, pepper and caraway (if using). Note: paprika becomes bitter if at all scorched.
5. Add the beef broth, bay leaf, return to the stove and bring to a boil. Reduce the heat to medium-low, cover and simmer for 40 minutes.
6. Add the carrots and potatoes. Return to a boil, reduce the heat to medium-low, cover, and simmer for another 30-40 minutes or until the beef is nice and tender. Add salt to taste. Remove the bay leaf.
7. Serve with some crusty bread and, if desired, a dollop of sour cream.