How to cook Slovakian Goulash

Melt pork lard over gentle heat, ensuring it doesn't burn.

Add onion and cook slowly for approximately 1 hour to 1 hour 15 minutes until golden brown, mixing continuously.

Add a little water to drop the temperature and continue cooking the onion for another 5 minutes.

For every kilogram of beef neck, add the same volume of onion, using two onions for the amount of beef shown.

Cut the meat into 1-inch cubes, using about half of the pork belly shown for flavor.

Once the onion is ready, add tomato puree and cook for 1-2 minutes.

Add sweet paprika carefully to avoid burning it, then add the meat to seal in the juices.

Cook the meat for approximately 5 minutes until it starts to color.

Add chili paprika, black pepper, three cloves of garlic, yellow onion, and red and orange chilies.

Add peeled tomatoes and goulash seasoning, then close the lid and cook gently without boiling.

If the goulash is too thin, peel a potato and add it to thicken the dish naturally.

Let the goulash cool for approximately half an hour before applying a mixture of olive oil, sweet paprika, and garlic, rubbing it all over the meat.

Leave the goulash to cool completely, optionally wrapping it in foil and refrigerating overnight before slicing and serving.

Equipment Needed

Dietary

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