Hungarian Goulash (Gulyás)

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Ingredients

• 800 g (1¾ lbs) beef chuck, cut into cubes
• 2 tablespoons oil or lard
• 2 large onions, finely chopped
• 2 tablespoons sweet Hungarian paprika
• 1 teaspoon hot paprika (optional)
• 2 cloves garlic, minced
• 1 teaspoon caraway seeds
• 2 carrots, sliced
• 2 potatoes, diced
• 1 tomato, chopped (or 1 tablespoon tomato paste)
• 1 red bell pepper, chopped
• 1 bay leaf
• 1.5–2 liters (6–8 cups) beef broth or water
• Salt and black pepper to taste
• Fresh parsley, chopped

Instructions

1. Heat oil or lard in a large pot over medium heat.
2. Add chopped onions and cook slowly until soft and golden.
3. Remove from heat and stir in paprika (to prevent burning).
4. Add beef cubes, garlic, caraway seeds, salt, and pepper. Return to heat and cook until meat is lightly browned.
5. Add tomato, bell pepper, and bay leaf. Pour in enough broth to cover the meat.
6. Bring to a boil, then reduce heat and simmer for about 1–1½ hours until beef is tender.
7. Add carrots and potatoes. Continue cooking for 20–30 minutes until vegetables are soft.
8. Adjust seasoning and garnish with fresh parsley.

Serve hot with fresh bread.