Hungarian Shepherd's Goulash

Ingredients for 4 servings:

• 1 kg beef for goulash, diced
• 1 kg onion(s)
• lard
• 3 tbsp paprika powder
• 1 tsp caraway seeds
• 3 tbsp tomato paste
• salt and pepper
• Water or broth
• sour cream

Instructions

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

Gulyas hus

Roughly chop the onions and fry them with the lard until translucent. It’s important that the onions don’t brown. Add the meat and pour in water or broth (I always use water; if you use good meat, broth isn’t really necessary). Add the tomato paste, caraway seeds, paprika, and a teaspoon of salt. Then cover and let simmer for a good 1 1/2 hours. Unlike traditional goulash, the meat isn’t seared, but simply cooked with the onions and spices. Season again with salt and pepper at the end. The goulash isn’t thickened; it gets its consistency solely from the starch in the onions. If the onion pieces are still too large for your liking at the end, you can gently stir them in the pot with a whisk; the softened onions will completely melt and create a wonderful sauce. Tastes excellent with all kinds of dumplings and dumplings, but also with pasta. We always add a spoonful of sour cream to the dish. The goulash also freezes well. Even though it’s a Hungarian goulash, I once had it served as a Trieste specialty in a restaurant in Trieste.