Hungarian cauldron goulash

Ingredients for 6 servings:

• 1 kg beef (beef shank without bone in approx. 2 cm cubes)
• 500 g onion(s), coarsely chopped
• 50 g lard
• 500 g potatoes, waxy, in cubes
• 250 g bell pepper(s) (green pointed peppers), in rings
• 2 tomatoes, fully ripe, peeled, diced
• 2 tbsp paprika powder, rose hot
• Caraway, freshly ground
• Cumin, freshly ground
• 2 liters of broth (hot bone broth)
• Salt
• 1 egg(s)
• Flour

Instructions

Working time approx. 1 hour 30 minutes; Total time approx. 1 hour 30 minutes

Bográcsgulyás

Melt the lard in a large casserole dish. Fry the diced onion over low heat until translucent, taking care not to brown. Add the meat and fry for about 10 minutes, stirring. Quickly stir in the paprika, garlic, caraway, and cumin with a wooden spoon. Once the paprika has been absorbed, add the hot bone broth made from the beef shank bones and simmer for about 1 hour. After simmering for about an hour, add the diced tomatoes, bell pepper rings, diced potatoes, and enough bone broth to make a soup-like consistency. First, knead one egg and as much flour as it will absorb with about 1/4 teaspoon of salt to form a hard dough. Roll it out, tear off small pieces, and add them to the boil briefly.