The History of Hungarian Goulash

Melt the lard in a pot over medium-high heat.

Add the onions and coat them in the grease.

Reduce heat to medium-low and cook onions for about 30 minutes, stirring occasionally.

Once onions are golden yellow, remove pot from heat and add paprika, stirring quickly to avoid burning.

Return pot to heat, add meat and salt, and mix everything together.

Raise heat slightly to brown the meat and release its juices, cooking slowly until most liquid evaporates (about 30 minutes).

Add caraway seeds, minced garlic, and just enough cold water to not cover the meat, braising instead of boiling.

Cover the pot, reduce heat to low, and let cook for at least another hour.

Chop potatoes, green pepper, and tomato into small pieces while meat cooks.

When meat is tender, add vegetables and stir together.

Add beef stock just enough to see it through the vegetables, not covering them completely.

Let return to a simmer, cover, and cook until potatoes are fully cooked (about 45 minutes to an hour).

Taste and adjust seasoning with more salt or paprika as needed.

Equipment Needed

Allergens