Hungarian cauldron goulash

Ingredients for 4 servings:

• 300 g onion(s)
• 1,000 g beef from the leg
• 80 g lard
• 3 tbsp paprika powder, sweet
• 70 g tomato paste
• 750 g potatoes
• n. B. Salt

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours 5 minutes

Roughly dice the onions. Cut the meat into bite-sized pieces. Heat the lard in a saucepan and sauté the onions until translucent. Remove the pan from the heat and sprinkle the onions with paprika. Stir. Do not heat too much, as this will make the paprika bitter. Add the tomato paste and about 2 teaspoons of salt, then deglaze with 1 liter of water. Bring to a boil. Add the meat and cook for about 1 hour. Dice the potatoes, add them to the pan, and cook for another 30 minutes. Season again with salt and paprika.