Goulash húngaro auténtico (Gulyás)

Ingredientes

• 3 tablespoons pork lard (, or butter or bacon grease (pork lard is traditionally used and imparts a great flavor))
• 1 1/2 pounds yellow onions (chopped)
• 1/4 cup quality genuine imported Hungarian sweet paprika
• 1 1/2 pounds stewing beef ( , cut into 1/2 inch pieces )
• 5 cloves garlic (,minced)
• 2 red bell peppers (,seeded/membranes removed, cut into 1/2 inch chunks)
• 1 yellow bell pepper (,seeded/membranes removed, cut into 1/2 inch chunks)
• 2 tomatoes (,diced)
• 2 carrots (,diced)
• 2 medium potatoes (,cut into 1/2 inch chunks)
• 5 cups beef broth ((traditionally just water is used but beef broth adds so much more flavor))
• 1 bay leaf
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon crushed caraway seeds ((optional, not traditional in all regions))

Preparación

1. 1

   Melt the pork lard or butter/oil in a Dutch oven or other heavy soup pot over medium high heat and cook the onions until beginning to brown, about 7-10 minutes. Add the beef and cook until the beef is just starting to brown, 7-10 minutes. Add the bell peppers, tomatoes, and garlic and cook for another 6-8 minutes. Remove the pot from the heat and stir in the paprika, salt, pepper and caraway (if using) (note: paprika becomes bitter if at all scorched). Add the beef broth, bay leaf, return to the stove and bring to a boil. Reduce the heat to medium-low, cover and simmer for 40 minutes. Add the carrots and potatoes. Return to a boil, reduce the heat to medium-low, cover, and simmer for another 30-40 minutes or until the beef is nice and tender. Add salt to taste. Remove the bay leaf.