Vintage Hungarian Goulash

Ingredients: 2 lbs beef chuck, cut into bite-sized cubes2 large onions, finely chopped3 cloves garlic, minced2 tbsp Hungarian sweet paprika1 tsp smoked paprika2 tbsp tomato paste2 cups beef broth1 cup water2 large potatoes, peeled and cubed2 carrots, sliced1 red bell pepper, chopped1 can (14.5 oz) diced tomatoes1 tsp caraway seeds1 tsp dried marjoram1 bay leaf½ tsp black pepperSalt, to taste2 tbsp lard or vegetable oil2 tbsp fresh parsley, choppedMethod: 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.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.Stir in the tomato paste, caraway seeds, marjoram, black pepper, and salt. Cook for 1–2 minutes.Add the diced tomatoes, beef broth, and water. Add the bay leaf, cover, and simmer gently for about 1½ hours, stirring occasionally.Add the potatoes, carrots, and bell pepper. Continue simmering for 30–40 minutes, or until the beef and vegetables are tender.Remove the bay leaf and taste. Adjust the salt and pepper, adding a little more broth or water if needed.Garnish with fresh parsley and serve hot with crusty bread, noodles, or traditional Hungarian dumplings. 🥩🥔🌶️