Goulash

Ingredients

• 3 tablespoons lard
• 16 ounces onion – finely chopped
• 3 tablespoons sweet Hungarian paprika
• 2 pounds beef chuck – trimmed and cut into 1.25-inch cubes
• 2 cloves garlic – minced
• 1 teaspoons caraway seeds – lightly crushed
• 2 teaspoons salt
• 0.5 teaspoons black pepper – freshly ground
• 6 cups water
• 8 ounces carrot – cut into 0.5-inch slices
• 6 ounces green bell pepper – diced into 0.75-inch pieces
• 6 ounces tomato – peeled and chopped
• 16 ounces potato – peeled and cut into 1-inch chunks

Instructions

1. Melt the lard in a heavy pot over medium heat until shimmering, about 1 minute. Add the onion and cook, stirring, until translucent and light golden, 10–12 minutes.
2. Take the pot off the heat and immediately stir in the sweet Hungarian paprika until the onions are evenly red and fragrant, about 30 seconds. Return to medium heat; add the beef chuck, garlic, caraway seeds, salt, and black pepper. Cook, stirring, until the beef loses its raw color and a light fond forms on the bottom, 5–7 minutes.
3. Pour in the water, scraping up any browned bits. Bring to a gentle simmer, then partially cover and cook at a steady simmer, stirring occasionally, until the beef begins to turn tender, about 60 minutes.
4. Stir in the carrot, green bell pepper, and tomato. Simmer uncovered, stirring once or twice, until the vegetables begin to soften, 15–20 minutes.
5. Add the potato and continue to simmer until the potatoes are just tender and the beef is fork-tender, 20–30 minutes, skimming surface fat as needed.
6. Turn off the heat, taste, and adjust seasoning to preference. Let rest 5 minutes before ladling into warm bowls and serving hot.