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Preparation:
Cut the meat into even cubes.
Finely chop the onions and garlic.
Cut the bell peppers and carrots into strips or slices.
Peel and dice the potatoes.
Browning: Preparation:
Heat the lard or oil in a large pot or casserole dish.
Sauté the onions until golden brown. This takes about 10-15 minutes and is crucial for the flavor of the goulash.
Add the garlic and fry briefly.
Brown the meat:
Add the meat cubes and fry over high heat until they have a nice brown crust.
Season:
Add the paprika (both sweet and hot) and fry briefly, but be careful: paprika can burn easily and become bitter.
Stir in the tomato paste and fry briefly.
Add the liquid: Preparation:
Deglaze with the beef broth or water until the meat is just covered.
Add the bay leaves and caraway seeds.
Stir everything well and bring to a boil.
Braise:
Reduce the heat and simmer the goulash, covered, over low heat for about 1.5 to 2 hours, until the meat is tender. Stir occasionally and add more liquid if needed.
Add the vegetables:
After about 1 hour, add the potatoes, carrots, and bell pepper strips.
Continue simmering until the vegetables are tender and the goulash has a creamy consistency.
Season to taste:
Season the goulash with salt and pepper.
Optionally, you can add a dash of vinegar or lemon juice at the end to add a slight acidity.
Serve:
Traditionally, goulash is served with fresh bread or dumplings (Hungarian spaetzle). It can also be enjoyed with rice or potatoes.
Enjoy!
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