Vintage Hungarian Goulash
Ingredients:
• 2 lbs beef chuck, cut into bite-sized cubes
• 2 large onions, finely chopped
• 3 cloves garlic, minced
• 2 tbsp Hungarian sweet paprika
• 1 tsp smoked paprika
• 2 tbsp tomato paste
• 2 cups beef broth
• 1 cup water
• 2 large potatoes, peeled and cubed
• 2 carrots, sliced
• 1 red bell pepper, chopped
• 1 can (14.5 oz) diced tomatoes
• 1 tsp caraway seeds
• 1 tsp dried marjoram
• 1 bay leaf
• ½ tsp black pepper
• Salt, to taste
• 2 tbsp lard or vegetable oil
• 2 tbsp fresh parsley, chopped
Method:
1. Heat the lard or oil in a large heavy pot over medium heat. Add the onions and cook for 8–10 minutes, stirring occasionally, until soft and golden.
2. Remove the pot from the heat for a moment and stir in the sweet paprika and smoked paprika. Add the beef and garlic, then return to medium heat and cook for 5–7 minutes, stirring until the beef is lightly browned.
3. Stir in the tomato paste, caraway seeds, marjoram, black pepper, and salt. Cook for 1–2 minutes.
4. Add the diced tomatoes, beef broth, and water. Add the bay leaf, cover, and simmer gently for about 1½ hours, stirring occasionally.
5. Add the potatoes, carrots, and bell pepper. Continue simmering for 30–40 minutes, or until the beef and vegetables are tender.
6. Remove the bay leaf and taste. Adjust the salt and pepper, adding a little more broth or water if needed.
7. Garnish with fresh parsley and serve hot with crusty bread, noodles, or traditional Hungarian dumplings. 
